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–+ servings

Veggie Gyoza Dumpling Noodle Soup

This veggie packed dumpling noodle soup can be made easily in one pot! Frozen gyoza or potstickers make this so easy to prepare on a weeknight and it's a filling, hearty dinner thanks to the addition of noodles. My recipe takes advantage of springtime green vegetables, but it can be made with whatever is available in your fridge, and it's easily vegan if using egg free noodles.
2 large servings (4 smaller servings)
Prep Time: 15 minutes
Cook Time: 15 minutes
5 from 1 rating
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Ingredients

  • 2 portions noodles
  • 1 bunch green (spring) onions
  • 4-5 oz (125 g) shiitake mushrooms
  • 1 bunch asparagus, broccolini, or a mix of both, trimmed and chopped into large pieces
  • 4 cups (1 l) vegetable stock
  • 2 Tbsp soy sauce
  • 1 tsp toasted sesame oil
  • 1 tsp brown miso
  • 8 frozen gyoza dumplings
  • 1.5 tsp minced garlic
  • 1.5 tsp minced ginger
  • chili slices, for garnish

Instructions 

  • Saute the veggies. Heat a layer of sesame, peanut or olive oil in a pan.
    Stir fry the shiitake mushrooms for a few moments until they are starting to brown, then add the whiter parts of the spring onion, garlic and ginger. Saute until fragrant and then throw in the asparagus and broccolini. Stir fry for just a few more moments until they are well mixed in, and starting to go a brighter shade of green.
    Deglaze the pan with some of your vegetable stock if anything starts to stick.
    1 bunch green (spring) onions, 4-5 oz shiitake mushrooms, 1.5 tsp minced garlic, 1.5 tsp minced ginger, 1 bunch asparagus, broccolini, or a mix of both
  • Add the vegetable stock, soy sauce and toasted sesame oil to the pan, followed by the noodle nests and gyoza. Bring to a simmer and allow to cook for 3-4 minutes. Use chopsticks or tongs to encourage the noodles to come loose and cook, but try to leave the gyoza undisturbed as much as possible (we don't want them to break).
    4 cups vegetable stock, 2 Tbsp soy sauce, 1 tsp toasted sesame oil, 8 frozen gyoza dumplings, 2 portions noodles
  • Once it's all cooked through, remove from the heat, add the miso to the soup and gently mix through.
    1 tsp brown miso
  • Serve into bowls, garnishing with chili and the green tops from the onions.
    1 bunch green (spring) onions, chili slices
Cuisine: Asian Inspired
Course: Dinner
Calories: 673kcal, Carbohydrates: 86g, Protein: 18g, Fat: 31g, Saturated Fat: 8g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 15g, Cholesterol: 3mg, Sodium: 4605mg, Potassium: 713mg, Fiber: 8g, Sugar: 13g, Vitamin A: 3483IU, Vitamin C: 22mg, Calcium: 107mg, Iron: 8mg