For a fast and easy Asian fix, this dumpling soup with fresh baby corn and chilli hits all the right spots.
- Place stock, soy sauce, ginger, garlic, star anise and 2 cups of water in a large saucepan over medium-high heat. Cover. Bring to the boil. Reduce heat to low. Simmer for 10 minutes to allow flavours to develop. Remove from heat. Strain over a large bowl or jug. Discard the ginger, garlic and star anise. Return the stock to the saucepan.
- Meanwhile, separate gai lan leaves from stems. Chop stems into 3 pieces. Roughly chop leaves.
- Add dumplings to stock. Bring to the boil over medium-high heat. Boil for 5 minutes. Add gai lan stems. Cook for 2 minutes. Add leaves and corn. Cook for a further 2 minutes or until leaves have just wilted.
- Ladle soup into serving bowls. Top with onion and chilli. Serve.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set