Quick spring soup with dumplings
Serves: 1
Time to make: 15 mins
Ingredients
- 2 cups water
- ½ clove garlic, sliced
- ½cm piece fresh ginger, peeled, sliced
- 100g chicken breast, raw, sliced
- 4 frozen vegetarian dumplings (about 70g)
- 50g dried egg noodles
- ½ teaspoon sesame oil
- 1 cup bok choy or baby spinach
- ¼ fresh red chilli, thinly sliced (optional)
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Instructions
1 Place water, garlic and ginger in a large saucepan and bring to the boil. Add chicken and cook for 2-3 minutes.
2 Add dumplings. Cook for about 5 minutes until dumplings rise to the surface. Add noodles and return to the boil. Cook for 2 minutes.
3 Remove from heat and add sesame oil and bok choy. Transfer to a bowl and top with chilli (if using).
Nutrition Info (per serve)
-
Calories 491 cal
-
Kilojoules 2050 kJ
-
Protein 34 g
-
Total fat 10 g
-
Saturated fat 3 g
-
Carbohydrates 65 g
-
Sugar 6 g
-
Dietary fibre 5 g
-
Sodium 770 mg
-
Calcium 90 mg
-
Iron 2 mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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