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Ginger Broth with Dumplings and Asian Greens


25 minutes

A fragrant and warming soup that's on the table in less than 30 minutes. Choose from meat or vegetarian handmade dumplings from My Neighbours the Dumplings, a family run Chinese dumpling house and Sake bar in Hackney and finish with lashings of your favourite chilli oil.

9 Farmdrop products in this recipe


Here’s how you do it

  1. Peel and grate the ginger and garlic.
  2. Slice the spring onions thinly on an angle.
  3. Thinly slice mushrooms, if using.
  4. Peel and julienne the carrot.
  5. Add the white part of spring onion, the ginger, garlic, tamari, sesame oil, rice vinegar and stock to a medium, deep saucepan. Bring to the boil then simmer for 5 minutes.
  6. Add the dumplings and cook for 7-8 minutes, until they float the the surface.
  7. While they're cooking, finely shred the pak choi.
  8. Add the shredded greens, sliced mushrooms and julienned carrot and cook for another 1-2 minutes.
  9. Ladle into bowls, top with the torn coriander and chilli oil. Serve immediately.


Ginger Broth

  • 2l chicken or vegetable stock/broth
  • 6cm piece ginger
  • 2 cloves garlic
  • 2 tbsps soya sauce
  • 2 tbsps sesame oil
  • 2 tbsps rice vinegar
  • 2 spring onions

Dumplings & Toppings

  • 1 packet My Neighbours the Dumplings
  • 1 small or ½ a large pak choi
  • 1 large or 2 small carrots
  • 15g coriander
  • 2-4 tbsps Chiu Chow Chilli Oil

Suitable for

  • Dairy free

What’s in this recipe



1 Bunch (min. 15g)



Organic Carrots- Washed

1 Bag (~1kg)



Langridge Organic

Organic Spring Onions

1 Bunch



Organic Chicken Stock Cubes

6 Stock Cubes (66g)


Pippy Eats

Chiu Chow Chilli Oil

1 Jar (150g)




Organic Ginger

1 Bag (120g)