Gyoza Noodle Soup
A comforting and flavorful dish that combines Japanese dumplings with hearty noodle soup.
Equipment
- Large Pot
- Mixing Bowl
Ingredients
Gyoza (Dumplings)
- 12-15 pieces Gyoza Store-bought or homemade, filled with ground chicken or vegetables.
Noodles
- 200 grams Egg Noodles Thin and easy to absorb the broth.
Broth
- 4 cups Chicken or Vegetable Broth Opt for low-sodium options.
Aromatics
- 3 cloves Garlic Minced.
- 1 inch Ginger Sliced or minced.
Vegetables
- 2 stalks Green Onions Chopped.
- 1 medium Carrot Julienned.
- 1 small Bell Pepper Sliced.
- 1 cup Spinach or Bok Choy Wilted in the soup.
Seasoning
- 2 tablespoons Soy Sauce To season the broth.
- 1 teaspoon Sesame Oil For a nutty finish.
- to taste Red Pepper Flakes Optional, for heat.
Serving
- 1 wedge Lime For serving.
Instructions
- Prepare the Gyoza: Cook frozen gyoza according to package instructions or make from scratch.
- Make the Broth: Heat sesame oil in a large pot, add minced garlic and ginger, and stir until fragrant.
- Add the Broth: Pour in the chicken or vegetable broth and bring to a gentle simmer.
- Incorporate the Vegetables: Add sliced carrots and bell pepper, cooking for about 5 minutes.
- Cook the Noodles: Add egg noodles and cook according to package instructions, about 4-5 minutes.
- Add Greens: Stir in spinach or bok choy and cook for an additional minute.
- Season the Soup: Stir in soy sauce and adjust seasoning as needed.
- Assemble the Bowl: Place gyoza in a serving bowl and ladle hot noodle soup over them.
- Garnish: Top with chopped green onions and a wedge of lime.
- Serve: Enjoy your Gyoza Noodle Soup hot.
Notes
Feel free to customize with different proteins, noodles, or vegetables based on your preferences.