| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 25 minutes |
| Serves | 4 |
| Cuisine | Japanese |
| Diet | Vegetarian |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 585 |
| Fat | 9g |
| Saturates | 0.1g |
| Protein | 19g |
| Carbs | 111g |
| Sugars | 50g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
To make the shiitake broth, finely grate the garlic cloves and combine the stock, water, garlic, dried shiitake, rice vinegar, caster sugar and miso in a medium-sized pot.
2
Place over a high heat and bring to a boil.
3
Lower the heat to a gentle simmer and cook for a further 15 minutes.
4
Increase the heat and add the dumplings and cook for 5 minutes, or until the dumplings are transparent.
5
Finely chop the red chilli.
6
Divide the broth and dumplings between 4 bowls and top with coriander and chilli.
