Vegetable Dumpling Soup

Prep. Time: 10 min
Cook Time: 10min
Serves: 4

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INGREDIENTS

• 2 L Filtered Water

• 4 Tbsp Vegetable Stock Paste

• 8 - 12 pack Vegetable Dumplings (frozen)

• 1 serve Udon Noodle

• 1 Carrot - very thinly sliced

• 4 -6 florets Broccoli - sliced into tiny pieces

• 2 -4 Pak Choy - roughly chopped

SERVING INGREDIENTS

• Chili Flakes / Chili Oil, Sesame Seeds, Spring Onion, Fried Shallots

DIRECTIONS

Traditional

Note: For the dumplings you can either add them in frozen - follow recipe, or pan fry them first. To pan fry them, add olive oil to a frypan and fry each side of the dumplings. The add up to 1/2 cup water to quickly steam them and set aside.

In a large saucepan, add the water and vegetable stock paste and bring to a boil. Add the udon noodles, thin pieces of carrot and small pieces of brocoli. If using frozen dumplings, add them in now. Stir gently for 10 min or until the noodles are soft.

If using fried dumplings, add them plus the pak choy pieces into the saucepan. Turn off the heat and gently stir for 1-2min.

Serve and garnish with the sesame seeds / fried shallots / spring onions / chili oil or chili flakes.

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NOTES

Any leftovers can be stored in an airtight container in the fridge for up to 3 days.

You could use 2 x 1L liquid vegetable stock in replacement of the water and stock paste.