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Vegetable Gyoza Noodle Soup
This quick vegetable gyoza noodle soup brings warm, comforting flavors to your table in minutes. It relies on frozen dumplings and quick-cooking rice noodles for a fast weeknight dinner. Fresh ginger, garlic, and soy sauce create a savory broth that pairs perfectly with tender broccoli and pak choi. Serve it steaming hot with sliced chili and spring onions for a bright finish.
Ingredients
- 2 garlic cloves, crushed
- 1 cm piece of ginger, peeled and chopped
- 2 litres hot vegetable stock
- 2 tbsp soy sauce
- 200g dried rice noodles
- 16 frozen vegetable gyoza
- 200g Tenderstem broccoli
- 200g pak choi
- 2 spring onions, chopped
- 1 red chilli, sliced and deseeded
Instructions
- 1Place the crushed garlic, chopped ginger, hot vegetable stock, soy sauce, and dried rice noodles into a large saucepan over medium heat.
- 2Bring the liquid to a boil, then reduce the heat slightly and let it simmer vigorously for 5 minutes.
- 3Drop in the frozen vegetable gyoza, Tenderstem broccoli, and pak choi, cooking everything together for an additional 5 minutes until the dumplings are heated through and the greens are tender.
- 4Ladle the hot soup and noodles evenly into four bowls, topping each portion with chopped spring onions and sliced red chili.