Pork Dumpling Soup

I was up in Leeds earlier this month and with some old friends we went to Wagamamas. I have enjoyed my previous visits to the noodle chain and was looking forward to the meal, and I wasn’t disappointed. I was tempted to go with the Seafood Ramen that I had on a previous occasion, but in the end went with one of the specials, a pork dumpling soup.

Pork Dumpling Soup

Somen noodles with sweet and spicy char sui pork dumplings in a pork, coriander and lemongrass broth with sichuan spicy sausage, tea stained egg, bean shoots, leeks, baby spinach, garnished with spring onions and garlic chive.

The broth had flavour though for me was a little salty. I really liked the char sui pork dumplings which had a great flavour, good texture and weren’t overpoweringly spicy either. I was expecting the sausage to be more spicy than it was, but it was just okay. Most interesting was the tea stained egg, which at first glance appeared to be weird within the dish, but did in fact work well.

Overall I enjoyed the dish, it looked fresh, appetising and tasted delicious.

Oriential Monkfish and Prawn Soup

This dish was inspired by regular visits to a fantastic Vietnamese restaurant for lunch. Don’t recall the name or the address, but it was in the vicinity of Liverpool Street Station and you could see the Gherkin… anyway onto the recipe.

I did this for two people, but by increasing the quantities you could do it for more.

In a large pan heat some sunflower oil. Once hot, add some oriental spices, I used Thai Seven Spice, but you could use Chinese Five Spice or what ever spices you like.

Add some sliced onion and some red pepper cut into strips, stir fry for a few minutes. If you like your oriential food hot and spicy add some chilli at this point as well.

Whilst this is cooking fry the monkfish in a little oil, keep the fillets whole. You could use other fish and this could be fried or steamed depending on the fish.

Add some courgette (zucchini) cut into strips and sliced mushroom to the stir fry.

After this has cooked (after a minute or two) add some sliced spinach (I would have used pak choi, but I only had spinach in the fridge).

Then add some stock, plain water will be fine or chicken or fish stock, don’t add too much as you don’t want your soup too watery.

Add the noodles, if you are using dried noodles they will need some cooking, I used prepared wok noodles for speed. If you are using raw prawns add these now (also if using other shellfish such as mussels or scallops and using squid, add these now as well.

Once the raw shellfish and noodles are cooked serve into bowls, ensuring that there is sufficient broth in each bowl.

Take the cooked monkfish, slice into thick slices and arrange on top of the soup bowls, there should be sufficient vegetables and noodles to ensure that the monkfish doesn’t sink!