Pork Dumpling-Noodle Soup

Nutrition per serve

Ingredients

• 1clove garlic
• 1pcs ginger
• 1pcs spring onion
• 1pcs pak choy
• 1pcs chicken-style stock cubes
• 10ml sesame oil
• 2g chilli flakes
• 300g pork and ginger dumplings
• 150g egg noodles
• 15ml soy sauce
• 10ml sugar
• 15ml neutral-flavoured oil
• 15ml white vinegar

Method

1. Step 1 — Prep ingredients
   Crush or finely chop the garlic. Peel and finely grate the ginger. Thinly slice the spring onion on an angle. Coarsely chop the pak choy, keeping the stems and leaves separate.
2. Step 2 — Prep stock
   Bring 1.5L (6 cups) water to the boil in a medium saucepan. Crumble in 3 stock cubes* and stir to dissolve.
3. Step 3 — Make soup base
   Add the garlic, ginger, three-quarters of the spring onion, half the sesame oil, 1 tsp sugar and 2 tsp soy sauce to the stock and bring to a simmer over high heat. Reduce the heat to medium and simmer for 4-5 mins to develop the flavour.
4. Step 4 — Make chilli vinegar
   Meanwhile, heat ½ tsp chilli flakes* and 1 tbs oil in a small saucepan over low heat and cook, stirring, for 2-3 mins until fragrant. Remove from the heat and carefully stir in the remaining sesame oil, 1 tbs white vinegar, 2 tsp soy sauce and 1 tsp sugar (take extra care when adding liquid to the hot pan as the oil can spit and the steam created is very hot).
5. Step 5 — Cook dumplings
   PORK DUMPLINGS OPTION Add the pork dumplings to the soup base, bring to the boil and cook for 1 min. Add the noodles and return to the boil.
6. Step 6 — Get ready to serve
   Add the pak choy stems to the soup and cook for a further 3 mins or until the noodles are tender. Add the pak choy leaves and stir for 30 secs or until wilted. Divide the soup among bowls. Drizzle with a little of the chilli vinegar and scatter with the remaining spring onion. Serve with the remaining chilli vinegar.

Allergens

Soy, Sesame, Gluten, Wheat, Egg