Chicken-Soy Dumpling Soup

Nutrition per serve

Ingredients

• 1pcs spring onion
• 1clove garlic
• 1pcs ginger
• 1pcs carrot
• 1head broccoli
• 300g corn kernels
• 20g Asian-style stock powder
• 300g honey soy chicken dumplings
• 10ml sesame oil
• 10g toasted sesame seeds
• 2g chilli flakes
• 1000ml boiling water
• 10ml neutral-flavoured oil
• 15ml soy sauce
• 5ml sugar
• 3ml white vinegar

Method

1. Step 1 — Prep ingredients
   Thinly slice the spring onion. Crush or finely chop the garlic. Peel and finely grate the ginger. Halve the carrot lengthwise, then thinly slice on an angle. Trim the broccoli stem and coarsely chop. Cut the broccoli head into small florets. Drain and rinse the corn.
2. Step 2 — Make stock
   Put the stock powder in a heatproof jug, add 1L (4 cups) boiling water and stir to dissolve.
3. Step 3 — Cook vegetables
   Heat 2 tsp oil in a large saucepan over medium-high heat. Cook the spring onion, garlic and ginger, stirring, for 1 min or until fragrant. Add the stock and bring to a simmer. Add the carrot and broccoli stem, reduce the heat to medium-low and cook, covered, for 5 mins.
4. Step 4 — Cook dumplings
   Bring the soup to the boil, add the dumplings and broccoli florets, reduce the heat to medium and cook, covered, for 4 mins or until tender.
5. Step 5 — Make soy seasoning
   Meanwhile, combine the sesame oil, 3 tsp soy sauce, 1 tsp sugar and ½ tsp white vinegar in a bowl.
6. Step 6 — Get ready to serve
   Stir the corn and soy seasoning into the soup, then season with pepper. Divide the soup among bowls. Scatter with the sesame seeds and a pinch of chilli flakes*, if desired, to serve.

Allergens

Soy, Gluten, Sesame, Sulphites, Wheat, Mollusc