Description
This Gyoza Soup brings together rich flavors, tender dumplings, and fresh veggies in a heartwarming bowl that’s ready in just 15 minutes—ideal for a quick dinner or cozy lunch.
Ingredients
Scale
- 2 tbsp vegetable oil
- 4 green onions, chopped
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp peanut butter
- 1 cup shiitake mushrooms, sliced
- 1 cup edamame beans, shelled
- 1 cup baby corn, sliced
- 1 cup sugar snap peas, trimmed
- 12 frozen gyoza
- 4 oz dried rice noodles
- 4 cups vegetable stock
- 3 tbsp soy sauce
- 1 tsp crushed red chili flakes
Instructions
- Heat vegetable oil in a pot and sauté green onions until soft.
- Add minced garlic and ginger; cook until fragrant.
- Stir in peanut butter until smooth with the onions.
- Pour in vegetable stock and add mushrooms, edamame, baby corn, sugar snap peas, gyoza, rice noodles, and soy sauce.
- Simmer for 4-5 minutes until everything is cooked through.
- Serve garnished with green onion tops and chili flakes.
Notes
For a gluten-free version, use gluten-free gyoza and soy sauce.
To make it vegan, use vegetable stock and gyoza without animal products.
Store leftovers in airtight containers for 3-4 days, or freeze for up to 3 months.
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 15g
- Cholesterol: 0mg