INGREDIENTS

2 Tbsp.  Vegetable Oil  
6 Mazina™ Tortilla and Shrimp Dumplings  (see Related Recipe) 
1/4 cup Yellow Onion , minced 
1 1/2 Tbsp.  Garlic , minced 
1 1/2 Tbsp.  Ginger , minced 
3 Tbsp.  Lemongrass , minced 
5 Thai Chiles  
2 cups Shiitake Mushrooms , thinly sliced 
2 tsp. Custom Culinary Mirepoix Base  
6 cups  Water  
6 oz. Rice Wine Vinegar  
2 Tbsp. Fish Sauce  
3 leaves Kaffir Limes  
1/2 cup  Scallion , thinly sliced 
1/4 cup Thai Basil , chiffonade 
8 oz.  Bok Choy , thinly sliced 

DIRECTIONS

1.) Heat vegetable oil in medium size stockpot over medium heat.

2.) Sauté onions until translucent. Add in 8 ounces of sliced shiitake mushrooms, garlic, ginger and lemongrass and Thai chiles.

3.) Sauté until shiitakes are softened and begin to turn lightly golden brown. Add water, mirepoix base, fish sauce and lime leaves.

4.) Gently stir until chicken base is dissolved. Add rice wine vinegar and bring to a boil.

5.) Simmer approximately 20 minutes. Add in remaining mushrooms and bok choy.

6.) Hold hot for service.

7.) When ready to serve, ladle 6 ounces of soup into small sauce pot.

8.) Poach Mazina™ Tortilla and Shrimp Dumpling until proper internal temperature is reached.

9.) To serve, place 1 dumpling in bowl, and ladle 5 ounces of soup to serve.

10.) Garnish with thinly sliced scallions to serve.