1 tsp sesame oil
1/2 leek
1 tsp crushed garlic
1 tsp grated ginger
500ml chicken stock
1 tbsp soy sauce
1/8 cabbage
200g noodles
8–10 dumplings
2 bok choi
spring onion, to serve
chilli oil, to serve (optional)
Directions
Broth: Heat 1 tsp sesame oil in a pot. Add ½ sliced leek, 1 tsp crushed garlic and 1 tsp grated ginger, and cook gently for 2–3 minutes until fragrant. Add 500ml stock, 1 tbs soy sauce and bring to a simmer. Shred 1/8 cabbage and add to the broth, along with 200g noodles, and cook for 3–4 minutes. Add 8–10 dumplings and simmer until cooked through (around 5-6 minutes). Remove the ends of 2 bok choi and add to the broth, and cook for 2 minutes.
Serve: Ladle into bowls, top with sliced spring onion and a drizzle of chilli oil if using.
