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Vegetarian Dumpling And Zucchini Noodle Soup

Vegetarian Dumpling and Zucchini Noodle Soup

  • Difficulty Level: 2
  • Serves Serves: 4
  • Preparation

    5mins

  • Cooking

    15mins

Lunch Dinner Vegetable Rice or Noodle Fusion Asian Food Less Than 30 mins Less Than 60 mins Easy Recipes

What You Will Need

Ingredients

  • 2 tsp Oil
  • 2 Baby bok choy, ends trimmed, cut in halves
  • 2 Spring onions, white and green divided, chopped
  • 2 Garlic cloves, crushed
  • 2 tsp Ginger, minced
  • 1L Vegetable stock
  • 2 tbsp Lee Kum Kee Premium Soy Sauce, plus extra for serving
  • 1 tbsp Lee Kum Kee Hoisin Sauce
  • 12 Frozen vegetarian dumplings
  • 2 Zucchini, ends trimmed, spiralized into noodles
  • 1 tsp Lee Kum Kee Pure Sesame Oil

Made with
Lee Kum Kee products

HOISIN SAUCE 240G - FRONT copy

Cooking and Dipping Sauces

Hoisin Sauce
PRM SOYPRES 500ML FRONT V2

Soy Sauce

Premium Soy Sauce
PURE SESAME OIL 207ML - FRONT

Cooking and Dipping Sauces

Pure Sesame Oil

How to make it

  1. Heat 1 tsp oil in a large skillet or wok over medium-high heat. Add baby bok choy to the wok and cook for 3 minutes on each side, until lightly charred. Remove from the wok and set aside. 
  2. Add the other tsp oil to the wok and fry the white spring onion, garlic and ginger, stirring frequently for 1 minute. 
  3. Add the vegetable stock, Lee Kum Kee Premium Soy Sauce and Lee Kum Kee Hoisin Sauce and bring to a gentle simmer. Add the dumplings and cook for 3 minutes. Add the zucchini noodles and baby bok choy and cook for a further minute. 
  4. Ladle soup into 4 bowls, drizzle with Lee Kum Kee Pure Sesame Oil and sprinkle with green spring onion. Add extra Lee Kum Kee Premium Soy Sauce to taste.

  5. Tip #1: If you want an extra green soup then add in two handfuls of chopped spinach leaves just before serving.

    Tip #2: If zucchini aren’t in season then try spiralized carrot or sweet potato noodles.