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Title: Dumpling Noodle Soup
Categories: Pasta, Vegetables, Breads, Herbs
Yield: 4 Servings

Salt
6 oz Thin dried wheat, egg or
- rice noodles
1 tb Sesame oil
1 (2") piece ginger; grated
2 cl Garlic; peeled, grated
1 ts Ground turmeric
6 c Vegetable stock
2 tb White miso paste
16 oz Frozen dumplings; NOT
- THAWED
4 Baby bok choy; trimmed, each
- cut in 4 pcs through stem
1 sm Head broccoli; in bite-size
- florets
Handful of cilantro or
- chopped scallions; for
- serving

Bring a large pot of salted water to a boil. Add the
noodles and cook according to package instructions,
until the noodles are just tender. Drain, rinse with
cold water and drain well again. Divide them among four
serving bowls.

Place the same large pot over medium heat, and add
sesame oil, ginger, and garlic. Stir and cook for 30
seconds, until aromatic. Add turmeric, and stir for 15
seconds, until fragrant.

Pour the vegetable stock into the pot, then season with
1 teaspoon of salt. Cover and cook for 8 to 10 minutes
on medium heat, to allow flavors to meld.

Remove the lid and add the miso paste, stirring
constantly until it is dissolved. Taste, and season with
more salt, if needed.

Increase the heat to medium-high, and carefully drop the
dumplings into the broth. When they float to the top,
add the baby bok choy and broccoli, and cook for about 2
minutes, just until the broccoli is crisp-tender.

Ladle the broth, dumplings, baby bok choy and broccoli
into the four bowls over the noodles. To serve, top with
cilantro or chopped scallions.

By: Hetty McKinnon

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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