Quick spring soup with dumplings
Reviewed by our expert panelServes: 1
Time to make: 15 mins
Total cost: $5.30 / $5.30 per serve
(at time of publication)
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)
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 491cal
-
Kilojoules 2050kJ
-
Protein 34g
-
Total fat 10g
-
–Saturated fat 3g
-
Carbohydrates 65g
-
–Sugars 6g
-
Dietary fibre 5g
-
Sodium 770mg
-
Calcium 90mg
-
Iron 2mg
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.
Photographer: André Martin
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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