Middle EasternTake a look
2 tbsp sesame oil
2 tbsp fresh ginger, minced
4 garlic cloves, minced
1.4L chicken or vegetable stock
3 tbsp soy sauce
2 bunches spring onion leaves, thinly chopped
2 carrots, julienned or thinly sliced with mandolin
2 handfuls spinach
1 pack frozen dumplings
1 tsp Thai Seasoning Blend
2 tsp Shichimi Togarashi
In a large pot, heat the sesame oil over a low flame. Add the garlic and ginger and cook until fragrant (around 3 minutes).
Add the stock, soy sauce, carrots and Thai Seasoning Blend and bring to the boil.
Add the dumplings and cook for 4-5 minutes.
Add the spinach and spring onions and cook for a further 1 minute.
Serve with a teaspoon of Shichimi Togarashi.