In this super-quick version of a Mongolian firepot, morsels of spiced chicken and vegetables are cooked in a fragrant stock with rice noodles. The broth is served at the end of the meal. Delicious!
For noodles, use Chinese dumplings or won ton, found among dim sum selections (especially in Chinese and Asian supermarkets). There are several different types, with various fillings. Follow the pack instructions for serving portions and timing.
This was a very easy soup to make and you could easily leave out veg you didn't like or add different types. Next time I will leave out the baby corn, which I am not overly keen on but add water chestnuts instead. I used more seasoning on the chicken than the recipe called for and I feel there could be a little more kick in the soup for my liking, but as a light soup broth it is very good. - 09 Aug 2010
Took as long as the recipe said, was very tasty. Good sized bowl each. I put in more ginger than the recipe. - 05 Sep 2008