Description
A vibrant and warming Gyoza Soup featuring vegetable gyozas, fresh spring onions, pak choi, and spiralised courgette simmered in a flavorful broth with ginger, garlic, and a hint of chilli oil. Perfect for a quick, comforting meal that combines Asian-inspired flavors and nourishing ingredients.
Ingredients
Scale
Soup Base
- 1 tablespoon chilli oil
- 2 spring onions, separated into white and green parts, thinly sliced
- 1 clove garlic, minced
- 20 g fresh ginger, grated
- 500 ml vegetable stock
- 1 tablespoon soy sauce
- Salt, to taste
- Black pepper, to taste
Vegetables and Gyozas
- 5 vegetable gyozas
- ½ to 1 bulb pak choi, sliced
- ½ courgette, spiralised
Instructions
- Cook Aromatics: Heat the chilli oil in a saucepan over low heat. Add the white parts of the spring onions along with a pinch of salt and cook gently for 2 minutes to soften and release their flavors.
- Add Garlic and Ginger: Stir in the minced garlic and grated ginger, cooking for another minute to allow their aromas to infuse the oil.
- Add Broth and Ingredients: Pour in the vegetable stock and soy sauce, then carefully add the vegetable gyozas, sliced pak choi, and spiralised courgette into the pan.
- Simmer Soup: Stir to combine all ingredients, cover the saucepan, and let the soup simmer gently for 7 minutes until the gyozas are cooked through and the vegetables are tender.
- Season and Serve: Taste the soup and adjust the seasoning with salt and black pepper as needed. Serve hot garnished with the green parts of the spring onions and a sprinkle of chilli flakes if desired for extra heat.
Notes
- The chili flakes for garnish are optional but add a nice extra kick to the soup.
- Spiralised courgette can be substituted with thinly sliced zucchini if preferred.
- This recipe can be easily doubled to serve more people.
- Use vegetable stock with low sodium for better control over the saltiness.
- Gyozas can be cooked from frozen directly in the soup without needing to thaw.
