Description
A comforting and flavorful Japanese Gyoza Soup featuring crispy vegetable gyozas simmered in a savory broth with fresh spring onions, pak choi, spiralized courgette, and a ginger-garlic base. This quick and easy 10-minute recipe is perfect for a cozy meal packed with vibrant vegetables and warming spices.
Ingredients
Scale
Main Ingredients
- 5 vegetable gyozas (£3.50 for 20)
- 2 spring onions, thinly sliced (£0.40)
- ½ – 1 bulb pack choi, sliced into chunks (£1.00)
- 20 g ginger, finely grated (£0.50)
- 1 clove garlic, minced (£0.23)
- ½ courgette, spiralised (£1.00)
Cupboard Essentials
- 500 ml vegetable stock
- 1 tbsp soy sauce
- 1 tbsp chilli oil
- Salt & pepper to taste
Instructions
- Heat chilli oil and spring onion: In a medium-sized saucepan, add the chilli oil and heat over low heat. Add half of the thinly sliced spring onion (the whiter part) and season lightly with salt. Fry gently for about 2 minutes to release the flavors.
- Sauté garlic and ginger: Add the minced garlic and finely grated ginger to the saucepan. Fry together for about 1 minute, stirring constantly to prevent burning and let the aromas develop.
- Add remaining ingredients: Add all the remaining ingredients to the pan including the vegetable gyozas, sliced pak choi, spiralized courgette, vegetable stock, and soy sauce. Stir everything well to combine the flavors evenly.
- Simmer the soup: Place a lid on the saucepan and let the soup simmer gently for around 7 minutes. This allows the gyozas to cook through and the vegetables to soften while the broth absorbs all the seasonings.
- Serve: Once cooked, ladle the soup into bowls and garnish with the reserved spring onion slices and a sprinkle of chilli flakes for added heat. Serve immediately and enjoy your warm, comforting gyoza soup.
Notes
- Use vegetable gyozas to keep the recipe vegetarian.
- You can adjust the amount of chilli oil for milder or spicier flavor.
- If you like a thicker broth, add a cornstarch slurry during the last minute of simmering.
- Feel free to substitute pak choi with other leafy greens like spinach or bok choy.
- This soup is best served fresh but can be refrigerated for up to 2 days.
Nutrition
- Serving Size: 1 bowl (approximately 350 ml)
- Calories: 210 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 0 mg
