Quick spring soup with dumplings
Serves: 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)
Kilojoules 2050kJ
Calories 491cal
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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