Hearty and healthy, this dumpling soup is the perfect winter recipe

This warming broth is filled to the brim with umami flavours, incorporating fresh vegetables, noodles and dumplings for a satisfying and wholesome meal.

Serves: 2- 3 people

Ingredients:
12x store-bought dumplings (pork & prawn recommended)
200g of fresh egg noodles
4 cloves of garlic – grated
1/2 aubergine
1 zucchini
10 button mushrooms – quarted
2 eggs
1/2 tspn dried chilli flakes
2 tspn light olive oil
1 tbsp of sesame oil
2 tbsp tomato paste
1 tbsp of miso paste
2.5 cups of water
2.4 cups vegetable stock
1 tbsp of mirin
2 tbsp rice wine vinegar
2.5 tbsp soy sauce
2 tbsp fish sauce

To garnish:
Finely slice a handful of spinach
A sprinkle of toasted sesame seeds
1 spring onion sliced

Method:
1. Prep & chop the vegetables, ready for cooking.
2. Heat a large pot on medium heat & add a good splash of oil.
3. Using a zester, grate the garlic into the pot, add the chilli flakes followed by the sesame oil, miso paste & tomato paste and cook for 5 minutes.
4. Now, add the aubergine to the paste mix and stir, ensure the aubergine is covered with the paste and cook for a further 5 minutes.
5. In another pot, bring water to the boil and add the eggs, cook for 5 minutes – once cooked, let them cool for a few minutes & carefully remove the shell.
6. Add the mushrooms to the large pot, mixing this with the aubergine for a minute.
7. Then add all of the remaining liquids – stock, water, mirin, rice wine vinegar, soy sauce & fish sauce & simmer for 12 minutes.
8. Toss the frozen dumplings into the broth and cook further 8 minutes.
9. Meanwhile, cook your noodles in a separate pot, once cooked, drain them & serve.

To serve – place the raw zucchini in the bottom of the bowl with the chopped spinach, add the noodles, & the dumplings with the vegetable broth, slice your boiled egg in half & sprinkle with sesame seeds.

Note: You can add any other vegetables in this that you have in the fridge, or substitute the dumplings for some prawns.

Gastronomy


Denizen’s definitive guide to Auckland’s best bakeries

Executive chef and restaurateur Sid Sahrawat on taking risks and why bad habits aren’t all bad

Here is everything you need to know about Auckland’s dining scene this August