Speedy gyoza soup
Serves: 2
Prep time: 15 misnTotal time: 
Recipe photograph by Kate Whitaker
Speedy gyoza soup
For the ultimate shortcut supper, drop frozen ready-made Japanese dumplings, filled with meat and veg, into a hot broth
Serves: 2
Prep time: 15 misnTotal time: 
See more recipes
Nutritional information (per serving)
Calories
256Kcal
Fat
13gr
Saturates
2gr
Carbs
22gr
Sugars
6gr
Fibre
4gr
Protein
11gr
Salt
2.7gr
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Ingredients
- 1 tbsp sesame oil, plus 1 tsp extra
- 2 spring onions, thinly sliced, whites and greens separated
- 20g root ginger, peeled and cut into thin matchsticks
- 1 garlic clove, sliced
- 1 head pak choi, roughly chopped, stems and leaves separated
- 125g pack shiitake mushrooms, halved or quartered if large
- 2 tbsp white miso paste
- 8 frozen chicken or pork gyoza dumplings* (we used Itsu)
- 1 tsp light soy sauce, or to taste
- 1 tsp toasted sesame seeds
Step by step
- Heat 1 tablespoon of sesame oil in a large pan over a medium heat. Add the whites of the spring onions, along with the ginger and garlic and sauté for 2 minutes. Add the chopped pak choi stems and cook for 2 minutes. Add the shiitake and cook for a further 2 minutes.
- Dissolve the miso in 500ml hot water and add this to the pan along with the gyoza. Simmer over a medium heat for 4 minutes.
- Add the pak choi leaves; simmer for a few minutes until the leaves are just wilted and the gyoza are piping hot. Stir in the soy sauce and taste, adding a splash more if needed. Ladle into bowls, drizzle over the remaining sesame oil and serve garnished with the sesame seeds and spring onion greens.
