Description
Aromatic Japanese dumpling soup made with vegetable gyozas and fresh vegetables in a warm broth.
Ingredients
Scale
- 5 vegetable gyozas
- 2 spring onions, thinly sliced
- ½ – 1 bulb pak choi, sliced into chunks
- 20 g ginger, finely grated
- 1 clove garlic, minced
- ½ courgette, spiralised
- 500 ml vegetable stock
- 1 tbsp soy sauce
- 1 tbsp chilli oil
- Salt & pepper to taste
Instructions
- In a medium-sized saucepan, pour in the chilli oil and set it on low heat.
- Add half of the sliced spring onion (the white parts) and a sprinkle of salt. Sauté for about two minutes until fragrant.
- Toss in the minced garlic and grated ginger, cooking for an additional minute for maximum flavor infusion.
- Add the vegetable gyozas, pak choi, spiralised courgette, vegetable stock, and soy sauce to the pan. Stir everything together gently.
- Pop a lid on top and let it simmer for approximately seven minutes, allowing the flavors to meld and the gyozas to cook through.
- Once ready, ladle the soup into bowls, garnish with a sprinkle of the remaining spring onion and some chilli flakes, and enjoy!
Notes
For a crispy texture, pan-fry gyozas before adding them to the soup. Customize vegetables to your taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg