Thinly sliced spring onions and fresh chilli, for garnish
How to Make It
In a large saucepan, heat oil over medium. Add mushrooms and ginger and season with salt and pepper. Cook until softened, stirring occasionally, about 3 minutes. Stir in broth, tofu, soy sauce, bamboo shoots and white pepper, and bring to a boil over high heat. Add dumplings and simmer over medium heat until dumplings are cooked through, about 5 minutes.
In a small bowl, whisk cornflour with ¼ cup water to form a slurry. Add slurry and vinegar to saucepan and simmer until slightly thickened, about 2 minutes, Season with salt and white pepper, if desired.
Divide soup among bowls and garnish with spring onion and chilli. Add lemon juice. Serve hot.