Pork Dumpling Noodle Soup

Trim Chinese broccoli, chop stems into 2cm pieces and thinly shred leaves. Keep the stems and leaves separate. Remove stems from shiitake mushrooms and discard. Slice mushrooms in half. Finely slice spring onion, keeping the white and green parts separate.

Peel and grate ginger and garlic.

Heat vegetable oil in medium saucepan over medium-high heat. Add white spring onion, shiitake mushroom, ginger, garlic and a pinch of salt and cook, stirring occasionally, for 3 minutes or until spring onion has softened. Add 1 litre (4 cups) water and stock cube and bring to the boil.

Bring stock to a simmer, add dumplings. Reduce heat to medium and cook for 2 minutes.

Add noodles and Chinese broccoli stems and cook for a further 2 minutes.

Add Chinese broccoli leaves and stir until just wilted. Divide noodles, dumplings and broth between bowls and top each bowl with 1 teaspoon sesame oil. Sprinkle with green spring onion to serve.