This traditional Polish recipe was contributed by Grace Mazur, Managing Director of Thermomix in Australia and New Zealand. The Polish dumplings (also called "uszka") are often referred to as "Polish Christmas ears" and are traditionally served in borscht at Christmas.

Please refer to Cookidoo® for the Chicken stock paste recipe.

Translucent high-fibre Konjac noodles are made from the root of a plant and contain virtually no kilojoules.

Miso paste is a staple of Japanese cuisine, made of fermented soybeans. It is a savory paste commonly used to give depth and flavor to soups and may also be used to make sauces and marinades. It can be found in Asian grocery stores or in the international section of general supermarkets. If you can't find miso paste, use 2 teaspoons chicken or vegetable stock paste instead.

Refer to The Basic Cookbook for the Chicken stock paste recipe.

For added flavour and texture, lightly pan-fry the prepared yong tau foo in a little oil before adding it to the soup.