Gyoza Chilli Noodle Soup
Crispy gyozas in a 15 minute homemade chilli noodle soup. Vegan and really easy to create.
Ingredients
- 3 spring onions finely chopped (leave a few to top at the end)
- 2 tbsp sesame oil
- 2 tbsp tamari or soy sauce
- 800 ml vegetable stock made with boiling water and stock cube
- 3 cloves garlic minced / finely chopped
- 1 thumb sized piece fresh ginger grated / minced
- 1 large red chilli substitute for 1 tsp chilli flakes
- 1 tbsp brown sugar
- 100 g noodles rice, ribbon or even udon will work
- 5 tenderstem
- 6 gyozas I used yukata vegan gyozas
- 1 tsp sesame seeds to top, optional
Instructions
- In a small bowl, combine the minced garlic, grated ginger, tamari, sesame oil, brown sugar (and chilli flakes if you're using instead of fresh) and mix whisk together
- Heat a deep pan then add the finely chopped spring onions along with the dressing and fry for around 3 minutes before adding the vegetable stock
- In a separate pan, add a drizzle of sesame oil and fry the gyozas on a high heat for around 3-4 minutes until crispy, then pop a lid over the top and steam for around 3-4 minutes
- For the last 5 minutes of cooking, add the rice noodles and tenderstem to the pan with the stock, pop a lid over and leave for gently steam for around 4-5 minutes
- Serve by adding the soup and noodles to a bowl, top with the gyozas and tenderstem and garnish with any additional spring onions, chilli flakes and a splash of tamari (optional)
Video
Notes
If you're frying the gyozas, simply heat another pan with a drizzle of sesame oil, fry on a high heat until the base has browned, then place a lid over the top to steam for a further 2-3 minutes until done. Then add to the soup just before serving.