Dumpling Soup
Dumpling Soup
Perfect for a cold day! This soup is so simple and amazingly full of flavour.
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Ingredients
- 2 litres chicken stock or bone broth
- 5 cm ginger piece peeled, cut into large slices
- 3 cloves garlic smashed
- 2 tablespoons soy sauce
- 1 tablespoon chinese cooking wine or rice wine
- 1 teaspoon sesame oil
- 4 spring onions sliced
- 16–20 dumplings good quality, store bought (I used pork dumplings)
- 1 cup mushrooms flat, sliced
- 1 bunch bok choy baby
Instructions
- Place a large pot over medium heat. Add the stock, ginger and garlic and stir for 2 minutes to infuse. Add the soy sauce, chinese cooking wine, sesame oil and spring onion. Stir for 2–3 minutes.2 litres chicken stock, 5 cm ginger piece, 3 cloves garlic, 2 tablespoons soy sauce, 1 tablespoon chinese cooking wine, 1 teaspoon sesame oil, 4 spring onions
- Add the dumplings to the pot and submerge in the liquid. Cover with the lid and cook for 5 minutes.16–20 dumplings
- Add the mushrooms and bok choy and cook for a further 5 minutes before serving.1 cup mushrooms, 1 bunch bok choy
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