For a quick and tasty bowl, try this prawn dumpling soup. The combination of fresh veggies, chewy dumplings and umami-rich broth hits the spot every time.
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Heat olive oil in a large saucepan or stockpot over medium heat. Add garlic and ginger. Cook, stirring, for 1 min or until aromatic. Add stock, soy sauce, sesame oil and 4 cups (1L) water. Bring to a simmer over medium-high heat. Add the dumplings and cook for 8 mins or until heated through. Use a slotted spoon to transfer dumplings to a plate.
Return the stock mixture to a simmer. Add the noodles and cook for 3 mins, adding the pak choy and spring onion for the last 1 min of cooking.
Divide stock mixture and dumplings among serving bowls. Drizzle with a little extra sesame oil. Sprinkle with sesame seeds and chilli, if using.
COOK. STORE. SAVE.
Whether you want to get ahead or store leftovers, the stock mixture (minus the dumplings, noodles and veggies) will keep in an airtight container in the fridge for up to 3 days.