Asian Dumpling Soup
Ingredients
- 1.5 litres chicken stock
- 3 garlic cloves - smashed
- 5 cm ginger - sliced
- 2 tbsp chinese rice wine
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 2 spring onions - finely sliced
- 1 bunch bok choy - cut in half
- 2 medium zucchini - spiralised
- 20 pork and chive dumplings
Instructions
- In a large pot, add the stock, garlic, ginger, chinese wine, soy and sesame oil. Bring to the boil, pop lid on and cook for 10 minutes.
- Add the frozen dumplings and cook for a further 8 minutes. If defrosted, cook for 5 minutes.
- Using a slotted spoon, remove the dumplings, ginger and garlic. Set aside.
- Add zuchinni noodles and bok choy to the broth and cook for 1-2 minutes.
- Divide noodles and bok choy among bowls. Pour over broth. Add dumplings and top with spring onions.
Tips and Variations
VEGETERIAN: Replace with vegetable stock and vegetarian dumplings
GLUTEN FREE: Choose gluten-free dumplings
SWAPS and ADDITIONS:
Add rice vermicelli noodles in with the spiralised zucchini. If you don't have a spiraliser, cut the zucchini in quarters lengthways and use a peeler.
Other veggies that we've tried are mushrooms and carrot if you'd like to switch it up.
