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15min Dumpling Noodle Soup

Cold and rainy days call for dumpling noodle soup. This is a great mid-week recipe to warm you up from the inside out.


1 tbsp olive oil

1 brown onion, diced

3 garlic cloves, crushed

2cm ginger, grated

2 cups salt reduced chicken or veggie stock (or bone broth)

50g dried shiitake mushrooms

2 carrots, diced

1 tbsp salt-reduced soy sauce

1 bunch buk choy

2 spring onions, diced

1 red chilli, diced

400g singapore noodles

8 frozen dumplings

Fresh coriander to serve

1 lime, juiced

Salt and pepper to taste


  1. In a large pot, sauté olive oil, garlic, onion and ginger on medium heat until browned

  2. Add the stock or broth to the pot and mix

  3. Add the soy sauce, mushrooms and carrots and bring to the boil for 10min

  4. Add the frozen dumplings and buk choy and simmer until dumplings are cooked (5min)

  5. Add the noodles and simmer for a further 5min until noodles are just cooked. The noodles will continue cooking in the hot soup even once you turn the heat off.

  6. Serve the soup in a bowl and top with coriander, spring onion, diced chilli and a squeeze of lime juice

  7. Season with salt and pepper


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