Down here is little Adelaide it’s pouring rain outside right now and the weekend ahead looks like more of the same. I see a bowl (or two) of this nourishing, soul warming Asian Noodle Soup with Dumplings in my very near future.
It all started with a recipe by one of my fav ladies, the lovely Beth. She’s a TV star now, did you know? Beth is often posting delicious recipes and I’m often trying them out in my kitchen, with much success. When I saw this home made cuppa soup I had to give it a go… and then give it a twist. Of course my twist involved making it bigger and adding lots of carbs (piggy, piggy me!).
Apologies for the average pic – mobile phone photos are the go for me lately, usually with a baby juggled in the other arm! I’ll try to get another pic next time I make this. Which WILL be soon.
Asian Noodle Soup with Dumplings
- 4 cups stock
- 4 teaspoons soy sauce
- 1 teaspoon sesame oil
- 2 grated cloves of garlic
- 1 grated knob of ginger
- 1 chilli, sliced
- 200g packet of frozen dumplings of your choice
- 150g dried noodles
Easy peasy method:
Throw everything except the noodles and dumplings into a saucepan and bring to the boil. Add in the noodles and dumplings according to packet directions (my noodles and dumplings both took 8 minutes, so I whacked them in together). Serve in big bowls and stuff your face.
You can easily adjust the ginger, garlic and chilli to your liking – I love the spice to be just enough to make my lips tingly. If you were so inclined you could also throw in whatever veg you’ve got around the place. Or perhaps shred in some leftover chicken and tip in a tin of corn for an easy chicken and corn soup.
Thanks to Beth for the inspiration for this nosh up.