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–+ servings

Gyoza Soup

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A comforting Japanese dumpling soup that combines pan-fried gyozas with vibrant vegetables and aromatic spices, perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Main Course, Soup
Cuisine: Japanese
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Soup Ingredients
  • 5 pieces vegetable gyozas Alternatively, use shrimp or chicken gyozas for a non-vegetarian version.
  • 2 pieces spring onions, thinly sliced
  • ½ - 1 bulb pak choi, sliced into chunks
  • 20 g ginger, finely grated
  • 1 clove garlic, minced Can use part of a bulb for cost efficiency.
  • ½ piece courgette, spiralized
  • 500 ml vegetable stock
  • 1 tbsp soy sauce Use gluten-free alternative if needed.
  • 1 tbsp chilli oil Adjust for desired spice level.
  • to taste Salt & pepper

Method
 

Preparation
  1. Heat 1 tablespoon of chilli oil in a medium saucepan over low heat.
  2. Add half of the sliced spring onions (the white ends) and a pinch of salt. Sauté for a couple of minutes until they soften.
  3. Stir in the minced garlic and grated ginger, allowing them to fry for about a minute until fragrant.
  4. Toss in the vegetable gyozas, pak choi, spiralized courgette, vegetable stock, and soy sauce. Stir to combine all the ingredients.
  5. Cover the pot and let it simmer for around 7 minutes.
  6. Once cooked, serve hot, garnished with the remaining spring onions and a sprinkle of chilli flakes for added flavor.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 12gFat: 14gSaturated Fat: 2gSodium: 800mgFiber: 4gSugar: 2g

Notes

Allow soup to cool completely before transferring to an airtight container if storing leftovers. Store in the fridge for up to three days or freeze (separate gyozas from broth to prevent mushiness) for up to a month. When reheating, gently warm on the stove for best texture.
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