Dumpling Noodle Soup

A bowl of noodle soup with dumplings, bok choy, spring onions and chilli.

A delicious Asian-style Dumpling Noodle Soup filled with bok choy, garlic, soy sauce, ginger, egg noodles and your favourite dumplings! Serve with crispy chilli oil and spring onions!

5 from 1 vote

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Course: Dinner, Soup

Cuisine: Asian

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: serves

Calories: 570kcal

Author: Lucy - Bake Play Smile

Cost: $5

Equipment

Stovetop and pot

Ingredients

120 g thin egg noodles
1 ltr (4 cups) chicken stock liquid
2 tsp minced garlic
2 tsp minced ginger
2 tbsp light soy sauce
2 teaspoon caster sugar or any sugar
1 ½ tbsp Chinese cooking wine
8 dumplings frozen - your choice of flavour
2 large bok choy chopped
crispy chilli oil and spring onions to serve

Instructions

Cook the thin egg noodles according to the packet instructions. Drain and rinse under cold water to stop them cooking.
Allow to drain again then set aside.
Place the chicken stock liquid, garlic, ginger, soy, sugar and Chinese cooking wine into a large pot over high heat.
Bring to a boil and then reduce to a simmer.
Add the dumplings and cook for 10 minutes.
Chop the bok choy into small pieces and add to the pot.
Cook for a further 1-2 minutes.
Divide the noodles between the serving bowls.
Top with the dumplings and bok choy and then ladle over the chicken soup.
Serve with plenty of crispy chilli oil and spring onions.

Notes

RECIPE NOTES & TIPS

Crispy Chilli Oil - this is an absolute must!!!! Stir it through your soup for an epic flavour (I promise it's not super hot at all).
Serving - serve immediately with plenty of chilli oil, finely sliced spring onions (and if you're like me, a good squirt of kewpie mayo as well).
Storing - this soup should be made and eaten immediately.
Freezing - dumpling noodle soup is not suitable for freezing.

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