Speedy Chicken Dumpling Soup

Coarsely chop the coriander leaves and finely chop the stems. Cut the broccoli into florets.

Put the stock powder in a heatproof jug. Add 500ml (2 cups) boiling water and 1 tsp soy sauce and stir to dissolve.

Heat 1 tsp sesame oil* in a medium saucepan over medium-high heat. Cook the coriander stems, stirring, for 1 min or until fragrant. Add the stock and bring to the boil.

Add the dumplings to the stock and cook for 2 mins (see Make it yours). Add the broccoli, cover and cook for 2 mins or until the broccoli is tender. Remove the pan from the heat. Taste, then season with salt and pepper.

Divide the dumpling soup among bowls. Scatter over the coriander leaves and sesame seeds and enjoy!

Empty out the crisper drawer and boost your veggies by adding whatever you have on hand. Sliced mushrooms, beans or pak choy would work well in this soup.