So the news from this household has been illness mostly. We had a lovely Christmas Day but it all went down hill the next day when I copped the Australian flu bug. And jeez, real flu is no joke. Ten days later, I managed to leave the house before I literally went stir crazy. A week of wellness ensued and now the husband is down with it. Well, I think I deserve a little medal for fabulous tlc services just on account of the stonking noodle soup I’ve just made for him. I mean, come on, noodle soup is surely a sickness staple but this is no normal noodle soup…
So before I provide the recipe, let me just say happy new year. I hope yours didn’t start as pitifully as mine, but no matter what you were doing or how you’re feeling half way through this miserable January, this soup will brighten your day. And given it’s been so bloody cold, anything that warms me up get points too. And let me tell you, there’s PLENTY of spice in this to warm you up! You’ll need some chinese style dumplings or potstickers. I made a batch before Christmas and froze them, so just pulled a few out and cooked for a few minutes longer than usual. However, the supermarkets have obviously noticed the trend and are offering their own versions. Although I love authenticity and I’m led to believe that these are not the best, I’m also a realist and not everyone has the time or inclination to make their own. I actually think the Marks and Spencers and Waitrose ones are really tasty, even if they are not authentic.
Dumpling Noodle Soup (serves 2)
- 10 Dumplings
- Noodles (Sorry I’m being a bit generalistic but I used what I had in the cupboard, which happened to be some Chinese soup noodles.)
- I litre Water
- 1 tablespoon Knorr Organic Chicken Stock Powder
- A small “thumb” sized piece of ginger
- 1 teaspoon Shrimp Paste
- 1 teaspoon Chilli Oil (I use Tonkotsu Eat the Bits Chilli Oil)
- 200g Tenderstem Broccoli
- Sesame Oil and Chilli Oil to finish
- On the basis that my dumplings were frozen and therefore needed a little longer to cook, I put these on first. Oil a pan, fry the little bottoms until golden then add water and cover to steam. However if you choose ready made or chilled ones, you’ll need to check for directions on how to prepare them.
- Bring the water to the boil in a large pan and add the chicken stock, shrimp paste, chilli oil.
- Peel the ginger.
- Grate half into the water and put the rest in whole.
- Now add your broccoli to water for 2-3 minutes. (I like it crunchy.)
- Remove the broccoli with tongs and place to one side. (Keep an eye on your dumplings, adding more water if they need it.)
- Remove and discard the large piece of ginger too.
- Now add the noodles to cook. (The Chinese ones I used literally took a couple of minutes. However you could use rice noodles or the ready cooked ones. If you use rice noodles, prepare them in a separate bowl of water as they will ruin your broth. Whatever you choose, check the packet for preparation guidance and adjust your cooking time accordingly. No one wants mushy noodles.)
- Once cooked, remove the pan from the heat.
- Serve the noodles in two big, deep bowls, top with the broccoli and your cooked dumplings.
- Now pour over the rest of the soup.
- Drizzle with a little sesame and chilli oil to finish. I love Coriander so I chucked a load of that on top too!