Emergency Chicken Gyoza Soup
Simple, comforting and completely versatile. This recipe is the perfect base to add all those veggies you have lying around in the fridge. Think carrots, cabbage, edamame, mushrooms, peppers, the options are endless. Top with a spoonful of chilli oil if you like a bit of extra heat.
Method
Based on 4 servings, adjust as needed.
Step 1
Set a large pot over a medium head and add in half of the sesame oil. Tip in most of the sliced spring onions, all of the grated garlic & ginger paste and half the chilli oil, cooking for 2 minutes before adding the chicken stock and soy sauce. Bring to the boil then turn down to a simmer.
Step 2
In a separate pan, add a drizzle of sesame oil and fry the gyozas on a medium heat for 3 minutes until golden and crispy on the bottoms. Turn down the heat, cover with a lid and steam for another 2-3 minutes to cook through.
Step 3
Drop the noodles and tenderstem into the broth and cook for 3-4 minutes.
Step 4
Serve up the noodles and broth into bowls. Top each bowl with 3 crispy gyozas and some tenderstem, garnishing with the remaining spring onions, a sprinkle of sesame seeds and a spoonful of the remaining chilli oil, if using.
- Ingredients
- Based on 4 servings
-
12 Frozen Gyoza 1x itsu Chicken Gyoza Dinner Dumplings x12 240g -
2 tbsp Sesame Oil 1x KTC Pressed Toasted Pure Sesame Oil 250ml -
100g Spring Onions, sliced 1x Sainsbury's Spring Onions Bunch 100g -
4 tsp Chilli Oil 1x Lee Kum Kee Chiu Chow Chilli Oil 170g -
1 tbsp Garlic & Ginger Paste, or use fresh, finely grated 1x KTC Minced Garlic & Ginger Paste 210g -
100g Wholewheat Noodles 1x Sainsbury's Wholewheat Medium Noodles 250g -
200g Tenderstem Broccoli, ends trimmed 1x Sainsbury's Tenderstem Broccoli 200g -
1 tbsp Sesame Seeds 1x Sainsbury's Sesame Seeds 50g -
2 tbsp Soy Sauce 1x Sainsbury's Dark Soy Sauce 150ml -
1.5L Aromatic Stock Pot, or chicken stock 1x Oxo Stock Pots Aromatic Asian Stock with Lemongrass, Ginger & Chilli 4 x 20g (80g)