Pork Dumpling & Mushroom Broth
A quicky & easy dumpling soup
Ingredients
- 20 frozen pork dumplings
- 5 cm piece fresh ginger, peeled, shredded
- 1L salt-reduced chicken stock
- 150g snow peas, halved diagonally
- 3 spring onions, thinly sliced
- 1 bunch choy sum, cut into thirds
- 1 bunch broccolini, cut into thirds
- 2 tbs salt-reduced soy sauce
- 300g asian-style mixed mushrooms, thinly sliced
- 1 fresh long red chilli, thinly sliced
Method
- Place stock, 1 litre of water, ginger, soy sauce, whites of spring onions and half the chilli in a large saucepan. Bring to the boil over high heat.
- Once boiling, add dumplings and mushrooms. Reduce heat and simmer, uncovered, for 7 minutes. Add vegetables and cook with dumplings for a further minute or until vegetables are just tender.
- Serve soup, dumplings and vegetables in bowls topped with remaining chilli and remaining spring onion.
