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Dumpling Soup

Perfect for a cold day! This soup is so simple and amazingly full of flavour.
Course Dinner, Lunch, Soup
Keyword Chicken, Dairy Free, Egg Free, Nut Free, Pork, Soup
Allergen Dairy-free, Egg-free, Nut-free
Protein Pork
Category Budget-Friendly
Member Free
Cost Tier Budget-Friendly
Prep Time 4 minutes
Cook Time 10 minutes
Total Time 14 minutes
Servings 4
Calories 432

Ingredients

  • 2 litres chicken stock or bone broth
  • 5 cm ginger piece peeled, cut into large slices
  • 3 cloves garlic smashed
  • 2 tbsp soy sauce
  • 1 tbsp chinese cooking wine or rice wine
  • 1 tsp 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 tbsp soy sauce, 1 tbsp chinese cooking wine, 1 tsp 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