SEMOLINA DUMPLING SOUP

When you try to transition to healthier eating habits and you have kids it is not enough to just set the rules of what they are not allowed to eat any more, you also need to be able to offer healthier alternatives that are still enjoyable or else the kids will rebel and it will become too much of a hassle to get them on your team.

One of the most widely available and loved junk foods that are regularly consumed by kids are instant noodles. What makes my heart ache even more is that these instant noodles are commonly fed to children by their mothers with the conviction that they are healthy and nutricious. Convenience definitely plays a huge role in this choice but making a healthier alternative is not that difficult at all.

Here is a a simple recipe I use as a substitute for instant noodles. The fact that this is not a recipe for noodles themselves should not put you off until you've tried it out. These semolina dumplings are light and fluffy and absorb the flavourful stock they've been cooked in and , as I mentioned earlier, they are super simple to make.

Ingredients:

A. For the chicken stock:

water

chicken carcass

garlic

black pepper

onion and other veggies(optional)

B.For the dumplings:

1 medium sized egg

3 tbsp semolina (suji)

1 tbsp flour

pinch of salt

Use the chicken carcass from butchering your own chicken (see tutorial ) to make chicken stock.Click on images to see instructions.

Water+carcass+condiments

Boil

Strain

Once your stock is ready, you can get started on your dumplings.Click on images to view instructions.

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NOTE:If you wish to refrigerate the soup for later consumption, it is advised that you store the dumplings separately from the stock to avoid them absorbing all or most of the stock.