Chicken Dumpling, Bok Choy & Noodle Soup
Chicken Dumpling, Bok Choy & Noodle Soup
Ready in 20 minutes.
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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.
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