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Noodle soup with dumplings

Use shortcut ingredients to make this quick, comforting noodle soup with prawn or chicken dumplings.

Serves 2

Prep Time 5 min

Cooking Time 10 min


  • 2tsp reduced-salt vegetable stock powder
  • ½tsp five-spice powder
  • 150g each broccoli, mangetout and green beans (fresh or frozen)
  • 300g udon noodles
  • Pack of 6 prawn or chicken Asian-style steamed dumplings (we used Waitrose Asian Fusion Prawn Dumplings)
  • 50g baby spinach
  • 2tsp reduced-salt soy sauce
  • 1tsp toasted sesame oil


  1. Combine the stock and five-spice powders with 700ml boiling water in a large pan. Add the broccoli, mangetout and green beans and simmer for 3–4 min if fresh or 5 min if frozen. A couple of min before they’re cooked, add the noodles and heat through.
  2. Meanwhile, heat the dumplings according to the pack instructions.
  3. Stir the spinach through the broth. Divide the noodles between 2 serving bowls, then ladle over the broth and veg. Top with the dumplings, drizzle with the soy sauce and sesame oil, then serve.
  4. Tip 1: Make sure you use steamed dumplings rather than fried ones – and if you follow a dairy-free diet, check they’re free from milk products (most, but not all, are).
    Tip 2: For a more traditional Japanese dish, use ramen noodles if you can get them.

Nutrition per serving

Read more on how we calculate nutrition.
382kcal 17.8g 7.3g 1g 10.9g 7.9g 2.2g 168mg 61.8g 4.2mg

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