Chicken dumpling noodle soup

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Step 1

1. Prep ingredients Crush or finely chop the garlic. Peel and finely grate the ginger. Thinly slice the spring onions on an angle. Coarsely chop the pak choy, keeping the stems and leaves separate.

Step 2

2. Prep Stock Bring 3L (12 cups) water to the boil in a large saucepan. Crumble in the stock cubes and stir to dissolve.

Step 3

3. Make soup base Add the garlic, ginger, three-quarters of the spring onion, 2 tsp sesame oil, 1 tbs soy sauce and 2 tsp sugar to the stock and bring to a simmer over high heat. Reduce the heat to medium and simmer for 4-5 mins to develop the flavour.

Step 4

4. Make Chilli Vinegar Meanwhile, put 1 tsp chilli flakes* and 2 tbs oil in a small saucepan over low heat and cook, stirring, for 2-3 mins until fragrant. Remove from the heat and carefully stir in the remaining sesame oil, 2 tbs white vinegar, 1 tbs soy sauce and 2 tsp sugar (take extra care when adding liquid to the hot pan as the oil can spit and the steam created is very hot).

Step 5

5. Cook dumplings Add the chicken dumplings to the soup base, bring to the boil and cook for 1 min. Add the noodles and return to the boil.

Step 6

6. Get ready to serve Add the pak choy stems to the soup and cook for a further 3 mins or until the noodles are tender. Add the pak choy leaves and stir for 30 secs or until wilted. Divide the soup among bowls. Drizzle with a little of the chilli vinegar and scatter with the remaining spring onion. Serve with the remaining chilli vinegar.