Description

This gyoza soup shines with its rich flavors and quick 15-minute prep. Perfect for a cozy dinner, it combines umami from mushrooms, freshness from veggies, and heartiness from gyoza.

Ingredients

Scale

1 tablespoon vegetable oil
4 green onions, sliced
2 garlic cloves, minced
1/2 tablespoon fresh ginger, minced
2 tablespoons peanut butter
1 cup shiitake mushrooms, sliced
1/2 cup edamame beans
1/2 cup baby corn, cut into bite-size pieces
5 ounces sugar snap peas
9 ounces frozen gyoza
5 ounces dried rice noodles
5 cups vegetable stock
2 tablespoons soy sauce
Crushed red chili flakes for garnish

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Instructions

Heat vegetable oil in a large pot over medium heat.
Add sliced green onions and sauté until fragrant for 1-2 minutes.
Stir in minced garlic and grated ginger, cooking until aromatic.
Add peanut butter and mix until melted and combined with the aromatics.
Toss in shiitake mushrooms, edamame, baby corn, and sugar snap peas.
Pour in frozen gyoza, rice noodles, vegetable stock, and soy sauce; stir to combine.
Let simmer for 4-5 minutes until gyoza and noodles are cooked, adding more stock as needed.
Ladle into bowls and garnish with reserved green onions and chili flakes.

Notes

This soup is best enjoyed fresh but can be stored in an airtight container in the fridge for up to 3 days.
To avoid mushy gyoza, do not overcook them; they should be tender but intact.
Feel free to customize this soup with your favorite vegetables.

Nutrition

Serving Size: 1 bowl
Calories: 350
Sugar: 5g
Sodium: 900mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 8g
Protein: 15g
Cholesterol: 0mg