Description
This vibrant Gyoza Soup is a flavorful, comforting dish perfect for a quick meal. Packed with vegetable gyozas, fresh ginger, garlic, crunchy pak choi, and spiralised courgette in a savory soy and chilli broth, it’s both nourishing and easy to prepare in just 10 minutes.
Ingredients
Scale
Soup Ingredients
- 5 vegetable gyozas
- 500 ml vegetable stock
- 1 tablespoon soy sauce
- 1 tablespoon chilli oil
- Salt, to taste
- Black pepper, to taste
Vegetables & Aromatics
- 2 spring onions, thinly sliced (white and green parts separated)
- ½ to 1 bulb pak choi, sliced
- 20 g fresh ginger, grated
- 1 clove garlic, minced
- ½ courgette, spiralised
Instructions
- Prepare the Base: Add the chilli oil to a saucepan set over low heat. Cook the white parts of the spring onions with a pinch of salt for 2 minutes, allowing them to soften and infuse the oil with flavor.
- Add Aromatics: Stir in the minced garlic and grated ginger, cooking gently for 1 minute until fragrant but not burnt.
- Add Liquids and Veggies: Pour in the vegetable stock and soy sauce. Then carefully add the vegetable gyozas, sliced pak choi, and spiralised courgette.
- Simmer: Stir the soup gently, cover with a lid, and allow it to simmer for 7 minutes so the gyozas cook through and the vegetables soften slightly.
- Final Touches: Season the soup with black pepper and additional salt if needed. Serve hot, garnished with the green parts of the spring onions and a sprinkling of chilli flakes for an extra kick.
Notes
- You can adjust the amount of pak choi based on your preference or availability.
- If you prefer a less spicy soup, reduce or omit the chilli oil and flakes.
- For added protein, consider adding tofu or cooked chicken alongside the gyozas.
- Use fresh vegetable stock for the best flavor, or a good quality store-bought one will also work well.
- Spiralising the courgette adds texture but you can substitute with thinly sliced zucchini ribbons if you don’t have a spiraliser.
