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Chicken and Mushroom Pumpkin Dumpling Soup

Cost $8, save $12

Source: Recommended by CookPal

  • 20 Min
  • 2 Servings
  • $8

INGREDIENTS

  • Main Ingredients

    • 🍗 100g chicken thigh
    • 🍄 25g shimeji mushroom
    • 🍄 2 shiitake mushrooms
    • 🎃 200g pumpkin
    • 3 tbsp potato starch
    • 🧂 1 pinch salt

  • Broth

    • 💧 400cc water
    • 1 tbsp sake
    • 1/2 tsp dashi powder
    • 🧂 1/3 tsp salt
    • 🧂 1 tsp soy sauce

STEPS

1

Trim the root of the shimeji mushrooms and separate them into small clusters. Remove the stems of the shiitake mushrooms, slice the caps thinly, and tear the stems into bite-sized pieces.

2

Cut the chicken thigh into 2cm cubes.

3

Remove seeds and pulp from the pumpkin, peel the skin, and cut into bite-sized pieces. Microwave for 4 minutes at 600W until soft, then mash until smooth. Mix with potato starch and salt to form pumpkin dumpling dough.

4

In a pot, combine the broth ingredients (water, sake, dashi powder, salt, soy sauce) and chicken. Bring to a boil and skim off any foam. Add shimeji and shiitake mushrooms, and simmer over medium heat for 1 minute.

5

Scoop the pumpkin dough into small balls using a spoon, shape them with your hands, and drop them into the pot. Once boiling, cover and simmer on low heat for 5 minutes.

NUTRIENTS

Per 1 serving

🔥

180

Calories

  • 15g
    Protein
  • 20g
    Carbs
  • 5g
    Fats

💡 Tips

You can add root vegetables or fried tofu for extra flavor and texture.Serve hot for the best taste and comforting warmth.Leftovers can be stored in the fridge and reheated gently.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.