Description
A rich, brothy gyoza soup filled with fresh vegetables, slurpy noodles, and tender vegetarian Japanese dumplings. This cozy, 20-minute soup is soul-warming comfort in a bowl.
Ingredients
- 1 Tablespoon oil
- 1 teaspoon minced garlic
- 1 teaspoon ginger paste
- 2 spring onions, thinly sliced
- 1/2 mild red chilli, finely chopped
- 3 Tablespoons soy sauce (dark)
- 2 Tablespoons sweet chilli sauce
- 1 vegetable stock cube, crumbled (low salt)
- 500 ml (~2 cups) water
- 1/2 red bell pepper, sliced
- A few small mushrooms, sliced
- 100 g (~2/3 cup) edamame (frozen)
- 60 g (~2 oz) dried noodles (fine egg noodles)
- ~10 vegetable gyoza (frozen)
Instructions
1. Heat the oil in a large, deep frying pan or medium saucepan. Add the minced garlic, ginger paste, chopped spring onions, and chopped chilli. Cook over medium heat for a few minutes until fragrant.
2. Add all of the remaining ingredients except for the gyoza and bring to a simmer. Cook for 5 more minutes, or until the noodles are about halfway cooked.
3. Add the frozen gyoza to the soup, gently coating them in the hot liquid. Allow to simmer for a few more minutes, until the gyoza are piping hot in the middle.
4. Serve hot.
Notes
If using fresh gyoza instead of frozen, reduce the cooking time slightly to avoid overcooking.
Add extra veggies like baby spinach or bok choy for even more nutrition.
For a gluten-free version, ensure the noodles, soy sauce, and gyoza are certified gluten-free.
This recipe is best enjoyed fresh, but leftovers can be stored for up to 2 days and reheated gently.
Nutrition
- Serving Size: 1 bowl
- Calories: 431
- Sugar: 20.1g
- Sodium: 1900mg
- Fat: 15.4g
- Saturated Fat: 2.3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 70.6g
- Fiber: 7g
- Protein: 15.1g
- Cholesterol: 0mg