Fragrant Dumpling Soup with Noodles | olivemagazine

Two bowls of broth with dipping sauces on the side

700ml chicken stock
1 tbsp finely grated ginger
1 tbsp miso paste
12 frozen dumplings (we used Itsu chicken gyoza)
2 small carrots
shredded
½ bunch of spring onions
white parts sliced, green parts finely chopped
50g baby spinach
50g edamame beans (defrosted if frozen)
275g cooked fresh egg noodles
chilli oil, sesame oil and black and white sesame seeds
to serve

Method

step 1
Put the stock, ginger and miso in a pan, and bring to a simmer. Cook for 2 mins then add the dumplings, carrots and green parts of the spring onions, and gently cook for 4 mins until the dumplings are piping hot.
step 2
Stir in the white parts of the spring onions, the spinach and edamame, and cook for a further minute.
step 3
Divide the noodles between bowls. Spoon over the hot broth, dumplings and vegetables. Serve topped with a drizzle each of chilli oil and sesame oil, and a sprinkle of sesame seeds.

Janine Ratcliffe Portrait

Janine RatcliffeFood director