Chicken Dumpling, Bok Choy & Noodle Soup
Chicken Dumpling, Bok Choy & Noodle Soup
Ready in 20 minutes
Ingredients
- 4 cloves garlic smashed
- 4 cm ginger piece, cut into slices
- 4 spring onions finely sliced
- 2 litres chicken stock or stock cubes
- 2 cups water
- 2 tablespoons soy sauce
- 1 tablespoon chinese cooking wine or rice wine
- 1 teaspoon sesame oil
- 16-20 frozen dumplings store bought, I used chicken dumplings
- 200 g dried egg noodles eg. Maggi noodles
- 2 bunches bok choy washed, roughly chopped)
- chilli oil or sriracha for serving
Instructions
- To a large pot, add the stock and water. Then add the garlic, ginger and half the spring onion. Bring to the boil.
- Once boiling, turn down to a simmer. Add the soy sauce, chinese cooking wine and sesame oil. Then add the dumplings. Simmer gently for 5 minutes. The add the egg noodles, submerge under the broth and continue cooking for another 5 minutes. Use some tongs to pull the noodles apart. In the last minute add the bok choy and remaining spring onion. Stir everything through and turn off the heat.
- Serve the soup into bowls and feel free to add some chilli oil on top for a bit of a kick.
Nutrition
Calories: 261kcalCarbohydrates: 30gProtein: 20gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 15mgSodium: 1510mgPotassium: 1659mgFiber: 5gSugar: 13gVitamin A: 18901IUVitamin C: 193mgCalcium: 476mgIron: 5mg
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