Quick vege dumpling soup

This quick vege dumpling soup is perfect for a healthy winter work lunch .

Serves: 1
Time to make: 15 mins

Ingredients

½ cup salt-reduced chicken stock
3cm piece ginger
4-5 ready-made frozen dumplings (we used Pams chicken)
50g soba noodles
1 cup broccoli florets
2 cups spinach leaves or other greens
¼ cup peas
chilli sauce (optional)

Instructions

1 In a pot, bring chicken stock and ½ cup water to the boil. Add ginger and frozen dumplings. Cook for 5 minutes, then add noodles. Cook for 2 minutes, then add broccoli, spinach and peas. Cook 2 more minutes, or until dumplings have floated to the top. Serve with chilli sauce on the side, if desired.