Vegetable Gyoza Soup
A rich, brothy gyoza soup with fresh vegetables, slurpy noodles and vegetarian Japanese dumplings. A soul-warming bowl of goodness!
Calories: 431kcal
Ingredients
- 1 Tablespoon oil
- 1 teaspoon minced garlic
- 1 teaspoon ginger paste
- 2 spring onions, thinly sliced
- 1/2 mild red chilli, finely chopped
- 3 Tablespoons soy sauce (I used dark)
- 2 Tablespoons sweet chilli sauce
- 1 vegetable stock cube, crumbled (I used low salt)
- 500 ml (~ 2 cups) water
- 1/2 red bell pepper, sliced
- A few small mushrooms, sliced
- 100 g (~ 2/3 cup) edamame (I used frozen)
- 60 g (~ 2 oz) dried noodles (I used fine egg noodles)
- ~ 10 vegetable gyoza (I used frozen)
Instructions
- Heat the oil in a large, deep frying pan (or a medium-sized saucepan), and add the minced garlic, ginger paste, chopped spring onions, and chopped chilli. Cook over a medium heat for a few minutes, until fragrant.
- Add all of the remaining ingredients except for the gyoza, and bring to a simmer. Cook for 5 more minutes, or until the noodles are about halfway cooked.
- Finally, add the frozen gyoza to the soup, gently coating them in the hot liquid. Allow the mixture to simmer for a few more minutes, until the gyoza are piping hot in the middle - if your gyoza were frozen, they will take a few minutes longer than fresh. Serve hot.
Nutrition
Nutrition Facts
Vegetable Gyoza Soup
Amount Per Serving (1 bowl)
Calories 431
Calories from Fat 139
% Daily Value*
Fat 15.4g24%
Saturated Fat 2.3g12%
Cholesterol 0mg0%
Sodium 1900mg79%
Potassium 566mg16%
Carbohydrates 70.6g24%
Fiber 7g28%
Sugar 20.1g22%
Protein 15.1g30%
Calcium 159mg16%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.
🖨 Recipe printed from www.easycheesyvegetarian.com
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