Gyoza Soup
Serve
2
Level
Simpel
Preperation
20 min.
Ingredients
- 8-10 pcs of bibigo gyoza
- 1 chicken or vegetable stock cube (or 1 tbsp of stock powder)
- 4 cups of water
- 1-2 tbsp soy sauce
- 1 tsp minced garlic
- 1 spring onion (sliced)
- 1 block firm tofu
- ½ Chinese cabbage
- 1 carott
- 2.8oz mushrooms of choice
- ¼ zucchini
- 1 egg (optional, to be beaten and added)
- Salt and pepper (to taste)
Instructions
Cut the tofu and slice the vegetables.
In a pot, add 4 cups of water and dissolve the chicken or vegetable stock cube, bringing it to simmer.
Once the stock is simmering, add the minced garlic and cook for 1-2 minutes. Then, stir in the soy sauce to season.
Add the vegetables, mushrooms and tofu.
Drop the frozen gyoza into the pot and cook for 5-7 minutes, or until they float and are cooked through.
If you’d like to add an egg, beat it lightly and pour it into the soup slowly, stirring gently to create silky egg ribbons. Let it cook through.
Taste the broth and adjust with salt and pepper as needed. Add the sliced spring onion and simmer for another minute before removing from the heat.
Ladle the soup into bowls and enjoy hot.
