Vegetable and dumpling short soup

Cooking Meat Vegetable and dumpling short soup

For a fast and easy Asian fix, this dumpling soup with fresh baby corn and chilli hits all the right spots.

Lables: Low kilojoule Egg free Fish free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  1. 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.
  2. Meanwhile, separate gai lan leaves from stems. Chop stems into 3 pieces. Roughly chop leaves.
  3. 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.
  4. Ladle soup into serving bowls. Top with onion and chilli. Serve.

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2 litres salt-reduced chicken stock
1 tbsp salt-reduced soy sauce
3cm piece fresh ginger, peeled, thinly sliced
2 garlic cloves, thinly sliced
2 star anise
1 bunch gai lan
24 frozen pork dumplings
125g fresh baby corn, sliced diagonally
2 green onions, thinly sliced diagonally
1 long red chilli, thinly sliced diagonally

Adv

Autors
Preparation time
10
Cooking time
20
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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