Asian dumpling noodle soup
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Time to make:
$4.95 per serve
(at time of publication)
Full ingredients list:
2 cups reduced-salt vegetable stock
2 teaspoons reduced-salt soy sauce
1 teaspoon crushed garlic
1 teaspoon crushed ginger
250g frozen vegetarian dumplings
600g stir-fry vegetables
2 x 220g packets udon noodles
chilli and coriander, to garnish (optional)
Nutritional information (per serve)
Instructions and steps:
Step 1Place a large saucepan over high heat. Add stock, soy sauce, garlic, ginger and 4 cups of water. Bring to the boil, then reduce heat to medium.
Step 2Add the dumplings and the vegetables to pan, and cook for 5 minutes. Add noodles; cook for a further 5 minutes, until dumplings and noodles are heated through and the vegetables tender.
Step 3Divide soup among 4 bowls to serve. Garnish with chilli and coriander, if using.
About this recipe
First published: September 2017