Servings: 2
Ingredients
For the soup:
- 1 tbsp Sesame oil
- 2 Garlic cloves minced
- 2.5 cm Piece of ginger thinly sliced
- 625 ml Chicken or vegetable stock
- 2 tbsp Soy sauce
- 1 tbsp Rice wine vinegar
- 10 Frozen dumplings store-bought or homemade
- 200 g Ramen noodles or noodles of choice
- 100 g Shiitake mushrooms sliced
- 2 Bok choy roughly chopped
- 100 g Sugar snap peas trimmed
To serve:
- 2 Spring onions finely sliced
- Small handful fresh coriander
- 2 tsp Sesame seeds
- 1 tbsp Crispy chili oil
- 1 Red chili finely sliced
Instructions
- Add the sesame oil, garlic, and ginger into the cooking bowl of the Panasonic Rice & Multi Cooker. Select the Congee/Soup setting, and wait for the bowl to heat up. Once the bowl is heated, sauté the garlic and ginger for 2-3 minutes, or until fragrant.
- Add the stock, soy sauce, rice vinegar, mushrooms, bok choy, sugar snap peas, noodles, and dumplings into the cooker.
- Close the lid and switch to the Quick Cook/Steam mode. Let the cooker run for 8-10 minutes, or until the noodles are tender, the dumplings are cooked through, and the vegetables are tender but still vibrant.
- Taste the broth and adjust the seasoning with more soy sauce, salt, or pepper if needed.
- To serve, ladle the soup into two bowls and garnish with spring onions, coriander, sesame seeds, crispy chili oil, and sliced red chili.
