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Vegetable Gyoza Noodle Soup
When you need a comforting bowl of soup fast, this shortcut recipe hits the spot. It relies on frozen dumplings and quick-cooking rice noodles to build a deeply savory meal in a fraction of the usual time. Fresh ginger, crushed garlic, and soy sauce infuse the broth, while tender broccoli and pak choi add a healthy dose of greens. You'll love how easily it comes together, especially when topped with fresh spring onions and a kick of sliced chili.
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-high heat. Starting with hot stock means you won't be waiting around long for the pot to boil.
- 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. Cook 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 bowls. Top each portion with chopped spring onions and sliced red chili.
Notes
- Kid-friendly: For younger eaters who aren't fans of soup, serve the cooked noodles, gyoza, and vegetables on a plate with a small cup of broth on the side.
- Storage: Keep leftover soup in an airtight container in the fridge for up to 2 days.
- Reheat: Warm gently on the stove or in the microwave until the dumplings are heated through.