Speedy Dumpling Noodle Soup

Guaranteed to warm your cockles on a cold day, help ease a Christmas party hangover & it’s all done in about 10 minutes.

FULL RECIPE…

Ingredients (makes 1 portion)

For the broth base:

2 spring onions - finely sliced

1 handful fresh coriander - finely chopped

1 clove garlic - grated

1 inch piece ginger - grated

1 tsp curry paste (I use red Thai curry paste)

1 tbsp chilli oil

1 tbsp peanut butter

50ml vegetable oil

300ml chicken or vegetable stock (or you could use water)

1 nest of noodles (approx 5-100g per person) - cook to packet instructions

5-6 frozen dumplings (I use a mixture of brands, but the Itsu gyoza are easy to get from most UK supermarkets)

4-5 leaves of pak choi - blanched in boiling water for 10 seconds & refreshed in cold water

Extra toppings:

Crispy onions

Extra spring onions

Extra chilli oil

Method:

In a dish, arrange all of the broth base ingredients while you heat up the vegetable oil in a pan. Pour the vegetable oil carefully over the broth base ingredients then immediately whisk together to form a paste.

Cook the noodles you’re using to packet instructions and boil the frozen dumplings. Prep all other toppings and set aside.

Heat your stock to a simmer then, in a ramen or pasta bowl, add the broth base paste then whisk in the stock to form your broth.

Drain the noodles and dumplings then spoon them into the broth along with the other toppings you’re using.

Simple as that! Tuck in & enjoy

!