Chicken, Shitake and Dumpling Soup
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Ingredients:
- 1.5L chicken stock
- ¼ cup dried shitake mushrooms
- 5cm piece ginger- sliced into large rounds
- 500g chicken thighs, sliced into 0.5cm thin pieces
- Frozen prawn dumplings- 3-4 per person
- 1 packet flat rice noodles
- 2 shallots, sliced
- 1-2 tablespoons soy sauce, to taste
- 1 bunch broccolini, cut in to 5cm lengths
- 2-3 Bok choy, sliced into half or quarters longways
- 1 tablespoon sesame oil or to taste
- Fried shallots to serve (optional)
Method:
- To a large saucepan, add the chicken stock, shitake mushrooms and ginger slices. Bring to a simmer and turn down to a very low heat, simmering gently for 10-15 mins to infuse the ginger flavour.
- Boil the kettle and pop the rice noodles in a large heat proof bowl. Once the water has boiled, pour over the noodles and give it a bit of a gentle stir.
- Add the sliced chicken thighs, soy sauce and fresh shallots. Simmer gently for 8mins.
- Check your rice noodles- once softened, drain the in a strainer or colander and set aside.
- Turn the heat up a bit on your soup base to a gentle bubble and add the broccolini stalks and frozen dumplings.
- Simmer gently for around 6-8 mins or so until the dumplings are feeling tender, and the add the rest of the broccolini and the bok choy. Simmer gently for another 2 minutes. Check the dumplings have cooked through- if not give it another minute or so until they are.
- Take off the heat, add the sesame oil and taste. Adjust your seasoning with extra soy sauce or a splash of lemon juice to taste.
- Place some noodles in the bottom of a deep bowl. Pick out some dumplings, chicken, shitake mushrooms and green vegetables per person. Spoon over a generous serve of the leftover broth, sprinkle with fried shallots and enjoy!
Serves 4
