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Vegetable and dumpling short soup
Vegetable and dumpling short soup
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Satisfying Asian dumpling soup with baby corn and chili for a quick and delicious meal.
Ingredients:
  • 2 litres chicken style liquid stock
  • 21.00 gm salt-reduced soy sauce
  • 3cm piece fresh ginger, peeled, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 2 star anise
  • 1 bunch gai lan
  • 24 frozen pork dumplings
  • 125g fresh baby corn, sliced diagonally
  • 2 green onions, thinly sliced diagonally
  • 1 long red chilli, thinly sliced diagonally
Instructions:
  • In a large saucepan, combine stock, soy sauce, ginger, garlic, star anise, and 2 cups of water over medium-high heat. Cover and bring to a boil. Reduce heat to low and simmer for 10 minutes to enhance flavors. Strain the mixture over a large bowl or jug, discarding the ginger, garlic, and star anise. Return the stock to the saucepan.
  • Separate gai lan leaves from stems. Chop stems into thirds and roughly chop the leaves.
  • Gently drop dumplings into the simmering stock and let it come to a boil. Allow to boil for 5 minutes before adding gai lan stems. Cook for an additional 2 minutes before incorporating the leaves and corn. Continue cooking for 2 more minutes until the leaves have just wilted.
  • Serve the soup in bowls and garnish with onion and chili before serving.

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