Description
This gyoza soup is a warm and comforting dish that’s ready in 15 minutes. With its rich flavors and vibrant veggies, it’s the ultimate quick dinner option!
Ingredients
Scale
- 2 tbsp vegetable oil
- 4 green onions, chopped
- 3 cloves garlic, 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
- 1/2 tsp crushed red chili flakes (optional)
Instructions
- Heat vegetable oil in a large pot over medium heat.
- Sauté sliced green onions for 1-2 minutes.
- Add minced garlic and ginger, cook for an additional minute.
- Stir in peanut butter and mix well.
- Add shiitake mushrooms, edamame, baby corn, and sugar snap peas.
- Include frozen gyoza, rice noodles, vegetable stock, and soy sauce, and stir.
- Simmer for 4-5 minutes until gyoza and noodles are cooked through.
- Serve hot, garnished with reserved green onions and chili flakes.
Notes
Store leftovers in airtight containers for 3-4 days.
Add a splash of water if reheating frozen soup to refresh texture.
Avoid overcooking gyoza to prevent mushiness.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 840mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 1mg