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4 servings


0 hours 5 mins


0 hours 10 mins


0 hours 15 mins

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6 Cups water
2 Tbsp. Hon Dashi granules
20 Shrimp dumplings
3 Green onions, sliced
4 Oz. Button mushrooms, sliced
4 Baby Bok Choy, stems cut off
10 Grinds of Fresh Black pepper
Pinch of salt


1) Heat the water on the stove until boiling. Add the Hon Dashi and lower the heat to simmer. Let simmer for 5 minutes.

2) Add the dumplings and onion and cook 2 minutes. Then, add the mushrooms and bok choy, salt and pepper. Cook for another 2-3 minutes until the dumplings are cooked through.

3) Spoon into soup bowls and enjoy.

NOTES:  I recently discovered Hon Dashi while making a dipping sauce.  I just loved the flavor so decided to explore other ways to use my new find.  Apparently, this is a staple in most Japanese kitchens and is used to make an easy dashi stock or broth like we have here and to season everything from veggies to fish.  I was able to find it in the Asian foods isle at my grocery  store but you can also buy it on Amazon and I recently saw it at Walmart.

I purchased frozen shrimp dumplings in a local Asian market in my neighborhood.  They have some of the most amazing products and I try to pick up something new every time I’m in the store.  HMart has stores nationwide so if you get the chance, check them out.

So, with my new found Hon Dashi (Made by Ajinomoto) and my shrimp dumplings, I decided to make a simple Japanese inspired soup.  And you know what?  It was delicious.  I think I’m hooked on this condiment.  Hon Dashi is similar to bouillon cubes.  Both are used to flavor plain water and create an instant stock.

I kept the ingredients in the soup simple.  I just added some onion, a few mushrooms and some green vegetables.  I think the baby bokchoy works well in this soup but spinach or kale would work in this too.  I’d liken this to an American chicken noodle soup… mild in taste, warm and comforting.  You could use any type of dumpling you prefer. (Chicken, Pork or Vegetable work.)

If you like the flavor (and I think you will), try this broth to cook noodles for Asian style bowls or as a poaching liquid for fish and shellfish.

I served the soup in big bowls with traditional Asian Soup Spoons (perfect for slurping) and if inspired, serve with chopsticks too… helps with the bigger pieces of Bok Choy and the dumplings.  Give this a try.  It is simple, easy and really good.

Be sure to try my Shrimp and Vegetable Tempura with my Hon Dashi dipping sauce is you want to try another use for the dashi.   If looking for other Japanese inspired recipes, check out my Spicy Soy Scallops and Chicken Yakitori recipes.