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6 cups chicken stock
2 slices fresh ginger
2 spring onions (scallions)
2 tbsp soy sauce
2 tbsp miso paste
250g dried udon noodles or another noodle of your choice
200g choy sum or another green vegetable of your choice,
12 frozen dumplings
2 boiled eggs, halved
chilli oil, to serve (optional)
In a large saucepan, place the chicken stock, ginger, spring onions and soy sauce. Turn the heat on and bring to a simmer.
In the meantime, bring a large pot of water to the boil.
When the broth starts to simmer, place a ladle of the warm broth in a large bowl. Add the miso paste and whisk until smooth. Then transfer the miso mixture back into the simmering broth. Turn the heat off.
Cook the noodles in the large pot of water until just al dente. Use tongs to transfer the noodles into serving bowls. Keep the water boiling. Now add the dumplings to the water and cook for 4-5 minutes or until cooked through. Transfer the dumplings to the serving bowls. Keep the water boiling. Use scissors to slice the choy sum into the boiling water and blanche for about 30 seconds. Transfer the choy sum to the serving bowls too.
Ladle the broth into the serving bowls. Top with boiled eggs and drizzle with chilli oil, if using.
Another hit
I love your quick and easy weeknight recipes. This was easy and delicious. I used spicy pork dumplings, so I didn’t use the oil. There definitely wasn’t any need for it since the dumplings were so spicy. Hubby loved it. Nothing better than a comforting broth with a whole lot of goodness on a cold winter’s night. Greetings from Toronto Canada Marion.
Five stars for the excellent presentation
Love the presentation – well presented and the ingredients so easy to find on the shelf
My fave quick lunch!
This soup is so quick to put together and totally yummy. A rich broth, chewy noodles, creamy egg, and puffy dumplings. I add in whatever greenery I have on hand for a bit of oomph and ta-da – deliciousness in a bowl.