7 minute dumpling noodle soup
Please note this recipe is PER SERVE: times this recipe per how many jars you want to make...
Ingredients:
Ingredients:
- 1 tbs spring onion, chopped
- 1/2 tsp fresh ginger, grated
- 1/2 tsp onion power
- 1/2 garlic powder
- Handful of coriander leaf and stem, chopped
- 1/2 tbs lime juice
- pinch of dried shallots
- 1/2 tsp soy sauce or tamari (fermented GF soy sauce)
- 1/2 tsp dashi
- Dash of sesame oil
- Handful of Bol Choy, Chopped
- 2 tbs dried shitakki mushrooms
- Bone broth to cover - approx. 350ml
- Salt, pepper
- Optional: Chilli
- 1/2 bag dumplings (frozen)
- Ready to use noodles, I like rice but any ready to soup noodle, egg noodles, vermicelli noodles
- Pop a few packets of frozen dumplings in the freezer
- Pop some ready to use noodles in the pantry
- Add all the other ingredients into the jar/zip lock bag and pop into the freezer for when you need it.
- Pull your soup from the freezer and let it defrost.
- Add the entire soup containing vegetables and herbs into a saucepan. Pop a steamer on top and add your frozen dumplings into the steamer.
- Allowed to simmer for seven minutes or as per instructions on your dumpling packet.
- Whilst, this is cooking, prepare noodles as per packet instructions. For me, this was socking in boiled water for 2-3 minutes. Then drain and discard the water.
- Once Dumplings are cooked, place the noodles in a bowl, top with the soup and add your dumplings.
Optional: add some more fresh coriander, spring onion, and lime juice.
