Miso and prawn dumpling broth

Ingredients

2	Red chillies, small
2 Tbsp	Miso paste, use red miso paste if you can
1 ½ Ltr	Chicken stock
300 g	Raw prawn cutlets, chopped (peeled including tails) (Main)
2 Tbsp	Fresh coriander, chopped, plus extra to serve
1 clove	Garlic, crushed
2 tsp	Soy sauce
1	Egg, white only, lightly beaten
20	Dumpling wrappers
1 bunch	Baby bok choy, quartered

Directions

1. Heat a saucepan over medium heat. Add the miso and cook for 1 minute.
2. Halve one of the chillies and add to the pan with stock and ginger. Cook for 5 minutes.
3. Remove the chilli and ginger. Set broth aside.
4. Chop remaining chilli and place in a bowl with the prawns, coriander, garlic, soy sauce and egg white and mix to combine.
5. Place 1 1/2 teaspoons of mixture on to a wrapper. Brush edges with water, fold over and press to seal. Bring the two points to the middle and pinch together. Repeat with remaining mixture and wrappers.
6. Bring the broth to a simmer over medium heat. Add dumplings and cook for 3 minutes.
7. Add bok choy and cook for 1-2 minutes or until dumplings are cooked through and bok choy is tender.
8. Top with the extra coriander to serve.