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.

Recipe «Vegetable and dumpling short soup» presented in category Recipes / Meat, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author sheff would need: 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.

Ingredients:

• 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 

Instructions

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.