Description
A comforting and flavorful Gyoza Soup featuring vegetable gyozas simmered in a savory vegetable broth with fresh ginger, garlic, pak choi, and spiralised courgette, garnished with spring onions and a hint of chilli oil for a warming, quick meal.
Ingredients
Scale
Main Ingredients
- 5 vegetable gyozas
- 2 spring onions, thinly sliced
- ½ to 1 bulb pak choi, sliced
- 20 g fresh ginger, grated
- 1 clove garlic, minced
- ½ courgette, spiralised
- 500 ml vegetable stock
- 1 tablespoon soy sauce
- 1 tablespoon chilli oil
- Salt, to taste
- Black pepper, to taste
Instructions
- Warm chilli oil and cook onions: Place the chilli oil in a saucepan over low heat, add the white parts of the spring onions along with a pinch of salt, and gently cook for 2 minutes to soften and release flavors.
- Add garlic and ginger: Stir in the minced garlic and grated ginger, and cook for another minute to infuse the oil with their aromatic essence.
- Add liquids and vegetables: Pour in the vegetable stock and soy sauce, then add the vegetable gyozas, sliced pak choi, and spiralised courgette into the saucepan.
- Simmer soup: Stir the ingredients, cover the saucepan, and let it simmer gently for 7 minutes to cook the gyozas and meld the flavors together.
- Season and serve: Taste the soup and adjust seasoning with salt and black pepper as needed. Serve topped with the green parts of the spring onions and a sprinkle of chilli flakes for an extra kick.
Notes
- Spiralising the courgette adds texture and volume, but you can also thinly slice it if you don’t have a spiraliser.
- Adjust the amount of chilli oil and flakes based on your preferred spice level.
- Vegetable gyozas can be substituted with meat or seafood varieties if desired.
- For a more filling soup, add cooked noodles or tofu cubes.
- Use low-sodium soy sauce to reduce the salt content if preferred.
- To keep the gyozas from breaking, avoid stirring vigorously during simmering.
