| | Chinese-style long and short soup
Chinese-style long and short soup
Chinese-style long and short soup 4.3-5 9
  • Calories: 2815 kj
  • Fat: 30g
  • Carbohydrates: 74g

How to Make:

  1. Heat half the sesame oil in a large saucepan over high heat. Add the dumplings and cook for 2 mins or until golden underneath. Transfer to a plate.
  2. Add stock, soy sauce, sugar, ginger, garlic, cinnamon, star anise, orange rind and 2 cups (500ml) water to pan. Bring to the boil. Reduce heat to low. Add the chicken. Cook for 15 mins or until cooked through. Transfer the chicken to a plate. Thinly slice the chicken.
  3. Return dumplings to pan with soba noodles. Cook for 5 mins or until tender. Stir in buk choy. Divide among serving bowls. Drizzle with remaining sesame oil. Top with chicken, chilli oil or sambal oelek, if using, and spring onion.
Time for preparing:
25 min.


  • 2 tsp sesame oil
  • 500g frozen prawn dumplings or pork dumplings
  • 4 cups (1L) reduced-salt chicken stock
  • 2 tbs reduced-salt soy sauce
  • 1 tbs brown sugar
  • 5cm-piece ginger, peeled, cut into matchsticks
  • 2 garlic cloves, crushed
  • 2 cinnamon sticks or quills
  • 2 whole star anise
  • 2 strips orange rind
  • 1 Coles RSPCA Approved Australian Chicken Breast Fillet
  • 90g soba noodles
  • 1 bunch baby buk choy, quartered lengthways
  • 1 tbs chilli oil or sambal oelek (optional)
  • 2 spring onions, thinly sliced diagonally