Total Time
Prep 5 mins
Cook 10 mins

A simple soup that can be ready in under 15 minutes: from The Sydney Morning Herald, Tuesday April 15, 2008. Use the dumplings of your choice. I always keep some pork and coriander dumplings in the freezer, and those work fine.

Ingredients Nutrition


  1. Bring all ingredients except dumplings and coriander to the boil and simmer for 10 minutes.
  2. Strain the soup and keep hot.
  3. Boil dumplings in water until they float to the top and are cooked through, about five minutes.
  4. Place dumplings in the bottom of bowls and pour over strained soup.
  5. Garnish with coriander leaves.


Most Helpful

YUM, YUM PIG'S BUM - Aussie expression for absolute yummy. I have made it twice. First time I was slack and just used beef cubes and took the seeds out of the chillies. It was wonderful - then I thought - I bet Amanda in Oz is a purist and if so she wouldn't use beef cubes and so I made it again - this time making my own stock and this time leaving half the chille seeds in - WOW - we absolutely loved it. I will never, ever, be without dumplings in my freezer again. Thank you ever so much Amanda - a big MAAAAAW on the mush for you:)

MissMaggie November 26, 2008

OUT OF THIS WORLD!! I could have eaten all the servings myself! Excellent flavor and the dumplings make this soup very filling. I particularly liked the seasoned thin broth and then the broth blended very well with the flavor of the dumplings. I used my dumpling recipe, recipe #335493 , #335493. Prepared for the 2008 Asian Souped Up Event.

Seasoned Cook November 21, 2008

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