Chicken & Dumpling Soup

chicken and dumpling soup

About the Ingredients

A heartwarming dish at home!  This dish uses our Top Seller, Hokkaido Dashi as the soup stock.  Details:

Hokkaido Dashi, Japanese Soup Stock

Serves 3


  • 1 tbsp olive oil
  • 2 cloves of garlic
  • A thumb size of ginger
  • Half a leek
  • 4pc chicken fillet (cut into cubes)
  • 4pc fresh shitake mushrooms (sliced)
  • Carrots & white radish (daikon)
  • Tofu (cube-sized)
  • Hokkaido Dashi soup stock (prepared in advance)
  • Light soy sauce
  • Salt
  • Pepper


  • ¾ cake flour
  • 1/3 cup water



  1. Heat the oil, stirfry the garlic and ginger till fragrant.  Add in the chicken cubes and stirfry till almost cooked.
  2. Add in the mushrooms, carrots and white radish.  Mix till even and cooked, then mix in the leek.
  3. Add in the Hokkaido Dashi and boil for 10-15 minutes.
  4. Add in tofu.
  5. Add in the salt, light soy sauce, and pepper only when served.
  6. Dumpling (Dango):
  7. Mix the ¾ cake flour and 1/3 cup of water till smooth and paste like consistency.
  8. Heat water in the pot until billing then scoop the batter with spoon and drop them into the boiling water. 
  9. Cook for another 2-3 minutes after the batter float up.
  10. Scoop up the cooked dumpling and cold water bath them (submerge in cold water or ice water, this is done so the dumpling will be chewy)
  11. Serve with the soup.  Add salt, light soy sauce and pepper according to your taste preference.



Easy-to-cook for Toddlers & Family.

Recipe in collaboration with Bake.Cook.Eggfree, she_wan


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