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.