Chinese Dumpling Soup
We are about to head out to a fundraising night for the Lords Taveners Cricket Team. I am pretty hungry, and can't stand the thought of subsisting on bar snacks tonight, so I've knocked up this healthy and yummo soup. I am serious when I say it was 15 minutes max, including prep time. I am eating it as I type, and my gosh it is deeeelish.
Ingredients:
For the stock-
2 cups Water
1 Massal Beef stock cube (this is vegan - love Massal!)
1 tsp chopped garlic
1 tsp chopped ginger
1 tsp raw sugar
1 tbsp soy sauce
chili flakes to taste
6 drops sesame oil
For texture-
a good handful asian green veg (choi sum, kai lan, bok choy - wash it first!!)
8 - 10 asian vegan dumplings
3 - 4 sliced shitake mushrooms
5 stalks and leaves of fresh coriander
2 stalks of sliced spring onion
Fried shallots
Put a pot on the stove and fill with all of the ingredients for the stock. Bring it to the boil. When it has been boiling for 3 minutes, add the dumplings, spring onion and shitake. Boil for a further 3 minutes until the dumpling wrappers go translucent. Now add the rest of the ingredients, except the shallots. Boil for a further 30 seconds, stir, and serve in a nice big bowl. Garnish with some fried shallots.
