The soup with All my favourite things

Ingredients

• 4 cups Chicken Stock (store‑bought, low‑sodium preferred)
• 1 tablespoon Fresh Ginger (peeled and thinly sliced)
• 2 stalks Spring Onion (green parts only, sliced with kitchen scissors)
• 1 tablespoon Soy Sauce (regular or low‑sodium)
• 2 tablespoons Miso Paste (white or red miso, room temperature)
• 200 grams Dried Udon Noodles (break into manageable pieces before cooking)
• 8 pieces Frozen Pork Dumplings (store‑bought, thawed briefly under running water if stuck together)
• 2 cups Chinese Choy Sum (roughly chopped, stems included)
• 2 pieces Hard‑Boiled Egg (peeled, halved)
• 1 teaspoon Chili Oil (adjust to heat preference)

Instructions

1. Infuse the broth

   In a large pot, combine the chicken stock, sliced ginger, sliced spring onion, and soy sauce. Bring to a gentle boil, then reduce to a simmer for 3–4 minutes to let the aromatics infuse.

   Time: PT5M

   Temperature: medium heat

2. Prepare boiling water for noodles and dumplings

   Fill a medium saucepan with water, add a pinch of salt, and bring to a rolling boil. This water will be used for the udon noodles, dumplings, and greens.

   Time: PT5M

   Temperature: high heat

3. Temper the miso

   When the broth is just below a boil, ladle about ½ cup of the hot broth into a small bowl. Whisk in the miso paste until smooth, then stir the tempered miso back into the pot.

   Time: PT2M

4. Finish the broth

   Turn off the heat. The broth is now ready to receive the cooked components.

   Time: PT1M

5. Cook the udon noodles

   Add the dried udon noodles to the boiling water. Cook according to package directions (usually 3–4 minutes) until al dente. Drain and set aside.

   Time: PT4M

   Temperature: high heat

6. Cook the frozen dumplings

   Drop the frozen pork dumplings into the same boiling water. Cook for 5–6 minutes, or until they float and are heated through. Remove with a slotted spoon and set aside.

   Time: PT5M

   Temperature: high heat

7. Blanch the greens

   Add the chopped Chinese choy sum to the boiling water for 1–2 minutes, just until bright green and tender. Remove with tongs and set aside.

   Time: PT2M

   Temperature: high heat

8. Assemble the bowls

   Divide the cooked udon noodles between two serving bowls. Top each with dumplings, blanched greens, and a halved hard‑boiled egg. Ladle the hot miso‑ginger broth over everything and drizzle with chili oil.

   Time: PT2M

Nutrition Facts

Calories

450

Protein

20 g

Carbohydrates

60 g

Fat

12 g

Fiber

3 g

Ingredient Substitutions

• Instead of Chicken Stock: Vegetable Stock
• Instead of Fresh Ginger: Ground ginger (1 tsp)
• Instead of Spring Onion: Regular onion (½ cup, diced)
• Instead of Soy Sauce: Tamari
• Instead of Miso Paste: Soybean paste
• Instead of Dried Udon Noodles: Ramen noodles, Spaghetti
• Instead of Frozen Pork Dumplings: Chicken dumplings, Vegetable dumplings
• Instead of Chinese Choy Sum: Bok choy, Broccoli florets
• Instead of Hard‑Boiled Egg: Soft‑boiled egg
• Instead of Chili Oil: Sriracha, Red pepper flakes with oil

Equipment Needed

• Large Pot
• Medium Saucepan
• Ladle
• Whisk
• Kitchen Scissors
• Colander or Strainer
• Tongs (optional)
• Serving Bowls
• Soup Spoon

Critical Steps — Do Not Skip

• Tempering miso in warm broth to avoid curdling
• Cooking noodles, dumplings, and greens separately in boiling water to keep the broth clear
• Ensuring dumplings are fully cooked before serving

Chef Tips from the Video

• Use kitchen scissors for quick ginger and spring‑onion prep
• Add a drizzle of sesame oil for extra depth if you like
• Garnish with fresh cilantro or toasted sesame seeds for texture

Troubleshooting

Storage

Refrigerator: Broth can be stored in an airtight container for up to 3 days; reheat gently before serving.

Freezer: Cooked dumplings freeze well for up to 2 months; thaw before reheating.

Room temperature: Assembled soup should be eaten immediately; do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the miso‑ginger broth a day ahead and store refrigerated
• Pre‑cook the udon noodles, rinse with cold water, and reheat in broth when serving
• Keep dumplings frozen until ready to cook

Frequently Asked Questions