A Barossa Food Tradition - Handcrafting Quality Egg Noodles

Marion’s 20-minute Dumpling Noodle Soup with Wiech's Egg Noodles

Name: Marion’s 20-minute Dumpling Noodle Soup
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 6 cups chicken stock* see note; 2 slices fresh ginger; 2 spring onions; 2 tbsp soy sauce; 2 tbsp miso paste; 300 g Wiech's Chilli or Spelt String Egg Noodles; 200 g choy sum, or bok choy (or another green vegetable of your choice); 12 frozen dumplings; 2 boiled eggs, halved; 0 chilli oil (to serve)

[[ recipeID=recipe-8lhh3p1g9, title=Marion’s 20-minute Dumpling Noodle Soup ]]

Marion’s 20-minute Dumpling Noodle Soup

Who doesn’t love dumplings?! We are very fortunate in the Barossa Valley to have access to some of the best! MAnMA Dumplings hand-make their own using local produce. They are absolutely delicious and we always make sure we have a stash in our freezer, so we can quickly whip up a delicious meal like the one below!

Servings: 4

Keywords: 30 minute meals, dumplings, noodles, broth, easy weeknight dinners, eggs, noodle bowls, egg noodles, noodle soup

Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins

Ingredients

Instructions

Ingredients

6 cups chicken stock* see note
2 slices fresh ginger
2 spring onions
2 tbsp soy sauce
2 tbsp miso paste
300 g Wiech's Chilli or Spelt String Egg Noodles
200 g choy sum, or bok choy (or another green vegetable of your choice)
12 frozen dumplings
2 boiled eggs, halved
chilli oil (to serve)

Instructions

In a large saucepan, place the chicken stock, ginger, spring onions and soy sauce. Turn the heat on and bring to a simmer.
In the meantime, bring a large pot of water to the boil.
When the broth starts to simmer, place a ladle of the warm broth in a large bowl. Add the miso paste and whisk until smooth. Then transfer the miso mixture back into the simmering broth. Turn the heat off.
Cook the chilli noodles in the large pot of water until just al dente. Use tongs to transfer the noodles into serving bowls. Keep the water boiling. Now add the dumplings to the water and cook for 4-5 minutes or until cooked through. Transfer the dumplings to the serving bowls. Keep the water boiling. Use scissors to slice the choy sum into the boiling water and blanche for about 30 seconds. Transfer the choy sum to the serving bowls too.
Ladle the broth into the serving bowls. Top with boiled eggs and drizzle with chilli oil, if using.

Notes

Make up your own stock using a local pasture-raised chicken. We love Kylie Kwong’s recipe: https://www.sbs.com.au/food/recipes/kylie-kwongs-chicken-stock) or use store bought as a quick alternative.

If you aren’t so keen on the spice, use our spelt or traditional ribbon egg noodles instead.

Link:https://www.marionskitchen.com/20-minute-dumpling-noodle-soup/

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Marion’s 20-minute Dumpling Noodle Soup with Wiech's Egg Noodles

Marion’s 20-minute Dumpling Noodle Soup

Ingredients

Instructions

Ingredients

Instructions

Notes