Speedy Chicken Dumpling Soup

Nutrition per serve

Ingredients

• 1pcs pak choy
• 40g radish
• 20g roasted peanuts
• 20g Asian-style stock powder
• 300g honey soy chicken dumplings
• 10ml sesame oil
• 15ml white vinegar
• 8ml sugar
• 1ml chilli flakes (optional)

Method

1. Step 1 — Prep ingredients
   Cut the pak choy into thirds, keeping the stems and leaves separate. Thinly slice the radish. Coarsely chop the peanuts.
2. Step 2 — Pickle radish
   Put 3 tsp white vinegar and 1½ tsp sugar in a bowl and stir until the sugar dissolves. Add the radish and toss to combine. Set aside to pickle, tossing occasionally, until needed.
3. Step 3 — Prep stock
   Bring 1L (4 cups) water to the boil in a large saucepan. Add the stock powder and stir to dissolve. Return to the boil and cook for 3 mins to develop the flavour.
4. Step 4 — Cook dumplings
   Add the pak choy stems and dumplings to the stock and cook for 3 mins. Stir in the pak choy leaves and cook for 1 min or until the pak choy leaves are wilted and the dumplings are tender. Remove the pan from the heat. Taste the soup, then season with salt and pepper.
5. Step 5 — Serve up
   Drain the radish, reserving the pickling liquid. Divide the dumplings among bowls (see Kitchen 101), then ladle over the soup. Top with the pickled radish, peanuts and chilli flakes, if using. Drizzle with the sesame oil and a little reserved pickling liquid and enjoy!
6. Step 6 — Kitchen 101
   Handle the cooked dumplings with love and care to ensure they don't break up or burst open.

Allergens

Peanut, Gluten, Sesamsamen, Sojabohnen, Sulfit, Wheat, Weichtiere