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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Dumpling Noodle Soup   
    Categories: Pasta, Vegetables, Breads, Herbs   
         Yield: 4 Servings   
       
              Salt   
         6 oz Thin dried wheat, egg or   
              - rice noodles   
         1 tb Sesame oil   
         1    (2") piece ginger; grated   
         2 cl Garlic; peeled, grated   
         1 ts Ground turmeric   
         6 c  Vegetable stock   
         2 tb White miso paste   
        16 oz Frozen dumplings; NOT   
              - THAWED   
         4    Baby bok choy; trimmed, each   
              - cut in 4 pcs through stem   
         1 sm Head broccoli; in bite-size   
              - florets   
              Handful of cilantro or   
              - chopped scallions; for   
              - serving   
       
     Bring a large pot of salted water to a boil. Add the   
     noodles and cook according to package instructions,   
     until the noodles are just tender. Drain, rinse with   
     cold water and drain well again. Divide them among four   
     serving bowls.   
        
     Place the same large pot over medium heat, and add   
     sesame oil, ginger, and garlic. Stir and cook for 30   
     seconds, until aromatic. Add turmeric, and stir for 15   
     seconds, until fragrant.   
        
     Pour the vegetable stock into the pot, then season with   
     1 teaspoon of salt. Cover and cook for 8 to 10 minutes   
     on medium heat, to allow flavors to meld.   
        
     Remove the lid and add the miso paste, stirring   
     constantly until it is dissolved. Taste, and season with   
     more salt, if needed.   
        
     Increase the heat to medium-high, and carefully drop the   
     dumplings into the broth. When they float to the top,   
     add the baby bok choy and broccoli, and cook for about 2   
     minutes, just until the broccoli is crisp-tender.   
        
     Ladle the broth, dumplings, baby bok choy and broccoli   
     into the four bowls over the noodles. To serve, top with   
     cilantro or chopped scallions.   
        
     By: Hetty McKinnon   
        
     Yield: 4 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
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