Japanese Dumpling Soup with Shiitake
By OcadoLife
Published on 03 May 2022
We used frozen ginger, garlic, edamame and gyoza to make this thrown-together soup. Looking for more Japanese recipes? Look no further.Time and servings
35 minsTotal time
4Servings
5 minsPrep time
30 minsCooking time
Ingredients
- 1.5 tbsp of sunflower oil
- 1 tbsp of chopped ginger
- 1 tbsp of chopped garlic
- 1.2 litres of quality chicken stock
- 150 g of shiitake mushrooms, sliced
- 2 packs of itsu sizzling pork gyoza, (you will need 20 dumplings)
- 4 spring onions, finely sliced
- 1 tsp of togarashi seasoning, to serve
- 4 tbsp of red miso paste
- 1 tbsp of tamari
- 200 g of frozen edamame beans
Method
Step 1
Heat ½tbsp of the oil in a large saucepan and add the ginger and garlic. Cook for 2 mins, then pour over the stock.Step 2
Stir in the miso paste and tamari and bring up to the boil. Lower the heat and simmer gently for 12-15 mins, adding the mushrooms and edamame for the last 5 mins of cooking.Step 3
Meanwhile, heat the remaining oil in a large, non-stick frying pan and add the gyoza. Fry for 10 mins, according to pack instructions, turning regularly.Step 4
Ladle the broth into bowls, top with the gyoza and scatter with spring onions and togarashi to serve.