In a large saucepan, place the stock, ginger, spring onions and soy sauce. Turn the heat on a bring to a simmer.

In the meantime, bring a large pot of water to a boil. Add the noodles in the large pot of water and cooked until just al dente

Keep the water boiling and add the Asian green vegetables into the water and blanche for 30 seconds.

When the broth starts to simmer, place the dumplings into the broth and simmer for 4-5 minutes or until cooked through. Transfer the dumplings to the serving bowls. Keep the water