Gyoza Soup (Japanese Dumpling Soup)
This Gyoza Soup is a quick and delightful dish, perfect for lunch or dinner, packed with vegetables.
Equipment
- Large saucepan with lid and 2 handles (24 cm)
- Kitchen knife
- Chopping Board
- Garlic crusher
- Large glass measuring jug (1L)
- Wooden spoon
Ingredients
Gyoza and Vegetables
- 5 pieces vegetable gyozas £3.50 for 20
- 2 pieces spring onions thinly sliced (£0.40)
- ½ - 1 bulb pak choi sliced into chunks (£1.00)
- 20 g ginger finely grated (£0.50)
- 1 clove garlic minced (£0.69)=(£0.23)
- ½ pieces courgette spiralised (£1.00)
Cupboard Essentials
- 500 ml vegetable stock
- 1 tablespoon soy sauce
- 1 tablespoon chilli oil
- Salt
- Pepper
Instructions
Preparation Steps
- Start by adding the chilli oil into a medium sized saucepan on a low heat. Add ½ of the thinly sliced spring onion (the whiter end) into the pan and season with salt. Fry for a couple of minutes.
- Next, add the garlic and ginger to fry for a minute before throwing in all of the ingredients. That’s the gyozas, pak choi, courgette, stock and soy sauce.
- Stir to combine and pop a lid on top. Simmer for around 7 minutes.
- Serve with a sprinkle of spring onion and chilli flakes. Enjoy!
Notes
To increase calories/portion size add ramen or rice noodles to the broth for additional carbohydrates. Increase protein by adding thinly sliced chicken or pork to poach within the broth. For the vegetarian option, add tofu blocks to cook within the broth or crispy tofu for a vegan alternative. Add extra vegetables such as sweetcorn, mange tout, green beans, mushrooms, spring greens, and cabbage can be added to enhance the soup's flavour and nutritional value.
Nutrition
Serving: 1bowlCalories: 291kcalCarbohydrates: 26gProtein: 9gFat: 17g
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