Dumpling Noodle Soup
A flavourful soup ready in under 30 minutes that you can mix and match with whats in the fridge.
Ingredients
- 100 g dry rice noodles see notes
- 1 egg
- 1.5 cm ginger, finely grated see notes
- 250 mL salt-reduced chicken stock or broth see notes
- 1 Tbsp miso paste
- 1 Tbsp soy / tamari sauce
- 250 mL water
- 1 packet ready-made dumplings
Garnishes
- nori sheets
- spring onion
- fresh chilli
- 1 tsp sesame seeds
Instructions
Preparing the eggs and noodles
- Cook your noodles according to the packet and divide among your serving bowls. Don't worry about them getting cold, the hot broth will warm them back up.
- At the same time, boil your eggs. Simmer the eggs for 6 minutes to get a runny yolk. See tips. Once the eggs have cooked run them under cold water. Peel them and set aside.
Extra items
- If you're adding any extras to your soup, prep and cook them now.
- Steamed vegetables or precooked meats such as shredded chicken give a great protein boost.
- In my bowl I used raw, very thinly sliced zucchini and mushrooms.
Preparing the broth
- In a medium saucepan sauté the ginger in a small amount of oil until fragrant, about two minutes. Add the miso, soy sauce, stock and a cup of water.
- Bring the broth to a simmer and add the dumplings. Cook for 8 minutes or as per boiling instructions on the dumpling packet.
- Divide the broth and dumplings between the bowls. Half the egg and gently place it on the broth.
- Garnish with sesame seeds, chilli, and fresh herbs.
Notes
When I make this recipe I use rice vermicelli noodles which are cooked by simply soaking in hot water. You can use any noodles you like for this dish, rice noodles are almost always gluten free. If you have ramen that will work perfectly too.
The noodles are cooked separately from the broth so if you've got one gluten free diner and the rest are wheat eaters you can easily make different noodles.
I store my ginger in the freezer as I only use it every few weeks and I don't want it to spoil. What I've noticed is that it's incredibly easy to grate ginger when frozen. When the ginger is frozen it is much more firm. No juice comes out either, leaving the cutting board quite tidy.
To make this dish vegetarian swap out chicken stock for your favourite vegetable stock. In fact, some stocks, despite their name, do not contain animal products. Have a closer look next time you're in the supermarket, you might be surprised.