Name: Short and long soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 1 litre salt-reduced chicken stock; 2 tablespoon salt-reduced soy sauce; 1 teaspoon sesame oil, plus 2 teaspoons extra; 2 235g packets frozen mini vegetable and beef dim sims; 1 bunch baby buk choy, cut in half lengthwise; 1 carrot, peeled, cut into matchsticks; 440 gram packet fresh thin egg noodles; 2 green onions, thinly sliced diagonally

Ingredients

1 litre salt-reduced chicken stock

2 tablespoon salt-reduced soy sauce

1 teaspoon sesame oil, plus 2 teaspoons extra

2 235g packets frozen mini vegetable and beef dim sims

1 bunch baby buk choy, cut in half lengthwise

1 carrot, peeled, cut into matchsticks

440 gram packet fresh thin egg noodles

2 green onions, thinly sliced diagonally

Method

1.Place stock and 1 litre (4 cups) water in a large heavy-based saucepan over moderately high heat. Bring to the boil. Add soy sauce and sesame oil. Reduce heat; simmer for 5 minutes.

2.Add dim sims; cook, stirring occasionally, for 7 minutes or until heated and cooked. Add buk choy and carrot; cook, stirring occasionally, for 2 minutes or until buk choy wilts.

3.Meanwhile, soak noodles in boiling water in a heatproof bowl for 2 minutes. Stir to separate strands. Drain; divide equally among serving bowls.

4.Ladle hot soup over noodles in bowls. Top with onion. Serve drizzled with extra sesame.

Women's Weekly Food