Vegetable And Dumpling Short Soup

For a fast and easy Asian fix, this dumpling soup with fresh baby corn and chilli hits all the right spots.

The ingredient of Vegetable And Dumpling Short Soup

• 2 litres massel chicken style liquid stock
• 1 tbsp salt reduced soy sauce
• 3cm piece fresh ginger peeled thinly sliced
• 2 garlic cloves thinly sliced
• 2 star anise
• 1 bunch gai lan
• 24 frozen pork dumplings
• 125g fresh baby corn sliced diagonally
• 2 green onions thinly sliced diagonally
• 1 long red chilli thinly sliced diagonally

The Instruction of vegetable and dumpling short soup

• place stock soy sauce ginger garlic star anise and 2 cups of water in a large saucepan over medium high heat cover bring to the boil reduce heat to low simmer for 10 minutes to allow flavours to develop remove from heat strain over a large bowl or jug discard the ginger garlic and star anise return the stock to the saucepan
• meanwhile separate gai lan leaves from stems chop stems into 3 pieces roughly chop leaves
• add dumplings to stock bring to the boil over medium high heat boil for 5 minutes add gai lan stems cook for 2 minutes add leaves and corn cook for a further 2 minutes or until leaves have just wilted
• ladle soup into serving bowls top with onion and chilli serve

Nutritions of Vegetable And Dumpling Short Soup

fatContent: 443 823 calories
saturatedFatContent: 14 6 grams fat
carbohydrateContent: 5 1 grams saturated fat
sugarContent: 60 2 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 18 9 grams protein
sodiumContent: 51 milligrams cholesterol

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