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Quick spring soup with dumplings

 
Rating: 
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Rating: 
0
No votes yet
Serves: 1
Time to make: 20 mins, prep 10 mins, cook 10 mins
Total cost: $3.74 / $3.74 per serve
(at time of publication)
Dairy freeHigh fibreLow fatHigh protein
Full ingredients list: 
  • 1/2 cup salt-reduced chicken stock
  • 1/2 clove garlic, sliced
  • 1/2cm piece ginger, peeled, sliced
  • 50g egg noodles
  • 4 frozen dumplings
  • 1/2 teaspoon sesame oil
  • 1 cup bok choy or baby spinach leaves
  • 1/4 teaspoon reduced-salt soy sauce (optional)
  • 1/4 fresh red chilli, thinly sliced(optional)

Nutritional information (per serve)

Kilojoules: 
1,940kJ
Calories: 
464cal
Protein: 
20.2g
Total fat: 
9.6g
Saturated fat: 
1.7g
Carbohydrates: 
70g
Sugars: 
3.1g
Dietary fibre: 
6.4g
Sodium: 
860mg
Calcium: 
150mg
Iron: 
2mg

Instructions

Instructions and steps: 

Step 1 Place stock, 2 cups water, garlic and ginger into a large saucepan and bring to the boil.

Step 2 Add noodles and bring back to the boil. Add dumplings and cook until they rise to the surface, about 7 minutes.

Step 3 Remove from heat, add sesame oil, spinach or bok choy, and soy sauce. Transfer to a bowl and top with chilli, if using.

About this recipe

Recipe by: 
Niki Bezzant
First published: September 2010
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