Noodle soup with prawn dumplings and Napa cabbage

Ingredients

For 1 serving

• Shrimp140 g
• Egg whites1
• Cornstarch1 teaspoon
• Napa cabbage120 g
• Rice noodles55 g
• Fish stock400 ml
• Ginger5 g
• Tamari1 tablespoon
• Spring onions1

Contains: eggs, shellfish, soy, fish, celery,

In season: October – March

Method

1. Peel and grate the ginger. Pat the prawns dry and chop them finely with a knife, then work them with the egg white, cornflour and half the ginger until sticky; with wet hands shape 6 small balls.
2. Bring the fish stock to the boil with the remaining ginger and the tamari.
3. Meanwhile cover the rice noodles with boiling water in a bowl and leave for 8 minutes, until soft; drain and put them in the serving bowl. Shred the Chinese cabbage and slice the spring onion.
4. Lower the stock to a gentle simmer, drop in the prawn balls and cook for 4 minutes, until pink and floating.
5. Add the Chinese cabbage and cook for 2 minutes, until just wilted.
6. Pour the broth, prawn balls and cabbage over the noodles and finish with the spring onion.