Watching StreefFood Asia has made me crave noodles, poke bowls and dumplings this past week.

I made dokri the day before I made this dish. With my leftover dough I fashioned a few dumplings, stuffed with mushrooms and dropped it in this lovely broth. I obviously didn’t make pretty dumplings, but I do follow some amazing content creators on Instagram who are so wonderful at creating them. For simple shapes and fillings check out @hellolisalin

This broth is very fresh and it’s very similar to clear soups I ate when I visited countries in the East. The ginger in this dish makes it sing.

And what’s great about this broth is that you can pretty much add any vegetable you like to make it.

Ingredients

2 leeks, sliced

2 cloves of garlic

1 tbsp crushed ginger

4-6 stalks of spring onion

1 cup coriander

1 lemongrass stalk

1 carrot, chopped

1 cup mushrooms

1 cup spinach or kale (I used both)

1 large red chili

Salt to taste

1 tbsp soy sauce

1 tbsp sesame oil

1 tsp chili flakes

1 litre water

Method

1. In a large pot, heat oil and add chili flakes to the pot.

2. Add lemon grass, leeks, carrot, mushrooms, garlic and ginger to the pot and give it a good seer. Let it caramelize a bit before adding the soy sauce and water

3. Bring the broth to a boil and lower the temperature.

4. Add coriander and chopped chives, but save half of your chives for garnishing the end product.

5. Let the pot simmer for 15-20 minutes and then strain the liquid.

6. Add spinach or kale and salt to taste.

7. Lastly drop in your dumplings.

8. Cut your fresh red chili in long rounds and garnish your broth with that and your leftover chopped chives.