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Vegetable Gyoza Noodle Soup
Crushed garlic and chopped ginger go straight into 2 litres of hot vegetable stock with soy sauce, building the broth base in minutes. Dried rice noodles, 16 frozen vegetable gyoza, Tenderstem broccoli, and pak choi all go into the same pot and cook together until the noodles are tender and the dumplings heated through. Sliced red chilli and chopped spring onions finish each bowl. Four servings come together in 20 minutes with no pre-soaking or separate dumpling cooking step needed.
Equipment
- Stovetop
- Saucepan
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.
Recipe Details
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