Serves 2-3

Ingredients

• 1-2 servings Vermicelli
• 4 cups veg stock (2 stock cubes in 1 litre of boiling water)
• 1/4 tsp chilli flakes
• 1 cm fresh ginger, finely grated
• 3 cloves garlic, crushed
• 1 Tbsp Tamari sauce
• 2 Tbsp Mirin
• 1/2 Tbsp Balsamic Vinegar
• 1 tsp Sesame oil
• pinch salt
• 1/2 carrot, very finely grated (angle hair size)
• 1/4 head Brocolli
• 1 packet dumplings (around 6-8 dumplings)
• 1 handful Baby Spinach / Pak Choy / Bok Choy
• 1 spring onion, chopped
• 1 handful fresh cilantro (coriander leaves)

Method

1. Soak the vermicelli in cold water
2. Heat oil over medium-high heat in a large pot
3. Add ginger, garlic, chilli, cook until soft
4. Add stock, tamari, mirin, balsamic, sesame oil, salt
5. Bring to a boil, then simmer
6. Add carrots, broccoli, dumplings.
7. Simmer until the dumplings float (around 10 minutes)
8. Add spinach, spring onion, drained vermicelli, just before removing from heat and serving.