Prep Time: 10 minutes        |        Cook Time:  20 minutes        |        Serves:  4

Ingredients

• 400g Urban Eats frozen dumplings
• 2L Chefs’ Cupboard chicken stock
• 400g Asia Specialities Singapore noodles
• 2 spring onions, sliced into thin strips
• 1 bunch bok choy, trimmed and cut in half
• 1 bunch broccolini, trimmed
• Asia Specialities soy sauce, to season (optional)
• Salt, to season (if desired)

Method

1. Place the thinly sliced spring onions in a bowl of very cold water and refrigerate so that they curl up.
2. Prepare the noodles according to packet directions. Set aside.
3. Add the chicken stock to a large pot and turn the heat to medium. Bring the stock to a gentle simmer for a few minutes, until stock is heated through. Add the dumplings and simmer for 4 minutes then add broccolini and bok choy to the stock, simmer for a further 2 minutes. Season with soy sauce, if desired.
4. Assemble the soup bowls by ladling a cup of the broth with dumplings and vegetables into each bowl (filling the bowls about halfway to leave room for the noodles).
5. Next, add the noodles and top with curly spring onions.

Serve warm, immediately.