CHICKEN DUMPLING, BOK CHOY & NOODLE SOUP

Serves 4

Ready in 20 minutes

Ingredients:

• 4 cloves garlic, smashed

• 4cm piece ginger, cut into slices

• 4 spring onion, 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 store bought frozen dumplings (I used chicken dumplings)

• 200g dried egg noodles (eg. Maggi noodles)

• 2 bunches bok choy, washed, roughly chopped)

• Chilli oil or Sriracha for serving

Method:

1. To a large pot, add the stock and water. Then add the garlic, ginger and half the spring onion. Bring to the boil.

2. 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.

3. Serve the soup into bowls and feel free to add some chilli oil on top for a bit of a kick.