Pork Dumpling Noodle Soup
A fragrant, ginger-spiked broth is loaded with tender greens, earthy mushrooms, chewy noodles and delicious pork dumplings. Ready in no time at all, this one-pan soup will put a swift stop to dinnertime hunger.
Recipe
1
Prepare Vegetables
Trim Chinese broccoli, chop stems into 2cm pieces and thinly shred leaves. Keep the stems and leaves separate. Remove stems from shiitake mushrooms and discard. Slice mushrooms in half. Finely slice spring onion, keeping the white and green parts separate.
2
Prepare Aromatics
Peel and grate ginger and garlic.
3
Make Broth
Heat vegetable oil in medium saucepan over medium-high heat. Add white spring onion, shiitake mushroom, ginger, garlic and a pinch of salt and cook, stirring occasionally, for 3 minutes or until spring onion has softened. Add 1 litre (4 cups) water and stock cube and bring to the boil.
4
Add Dumplings
Bring stock to a simmer, add dumplings. Reduce heat to medium and cook for 2 minutes.
5
Add Noodles
Add noodles and Chinese broccoli stems and cook for a further 2 minutes.
6
Plate Up
Add Chinese broccoli leaves and stir until just wilted. Divide noodles, dumplings and broth between bowls and top each bowl with 1 teaspoon sesame oil. Sprinkle with green spring onion to serve.