Chicken Dumpling, Bok Choy & Noodle Soup

Chicken Dumpling, Bok Choy & Noodle Soup

Ready in 20 minutes.
Rate this Recipe
Servings 4

Ingredients
 
 

  • 2 litres chicken stock
  • 2 cups water
  • 4 cloves garlic smashed
  • 4 cm ginger piece cut into slices
  • 4 spring onions finely sliced
  • 2 tablespoons soy sauce
  • 1 tablespoon chinese cooking wine or rice wine
  • 1 teaspoon sesame oil
  • 16–20 frozen chicken dumplings store bought
  • 200 g dried egg noodles
  • 2 bunches bok choy roughly chopped
  • chilli oil or sriracha, to serve

Instructions
 

  • In a large pot, place the stock, water, garlic, ginger and half the spring onion. Bring to the boil over high heat.
  • Turn down to a simmer. Stir through the soy sauce, chinese cooking wine and sesame oil, then add the dumplings and simmer gently for 5 minutes. Add the egg noodles, submerging them in the broth, and continue cooking for another 5 minutes. Use 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 top with some chilli oil or sriracha for a bit of a kick.

Keywords

Dinner, One Pot, Soup
Beef, Chicken, Dairy Free, Nut Free, Pork
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