Rice Cooker Dumpling Noodle Soup

_INGREDIENTS:

• 900ml chicken or vegetable stock
• 8 frozen dumplings of your choice
• 2 pak choi
• 180g egg noodles (or noodles of your choice)
• 1 cup broccoli florets
• 2 cloves garlic, finely chopped
• 1 tsp ginger, minced
• 1 tsp sesame oil
• 1 tsp miso paste
• Chilli oil, to serve (optional)

_{INSTRUCTIONS:}

1. Wash the pak choi well. Cut off the leafy green tops and set aside. Slice the white stalks into smaller pieces. Cut the broccoli into small florets. Finely chop the garlic and mince the ginger.
2. Turn the rice cooker on and add the sesame oil. Add the garlic and ginger and cook for 1 minute until fragrant.
3. Add the stock, miso paste, dumplings, pak choi stalks, and noodles. Close the lid and cook for 12–13 minutes, until the noodles are tender and the dumplings are cooked through and piping hot in the centre.
4. Open the lid and add the broccoli florets. Close the lid again and cook for a further 2 minutes.
5. Stir through the leafy pak choi tops until just wilted.
6. Ladle into bowls and drizzle with chilli oil if using. Serve immediately.