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Japanese Dumpling Soup with Shiitake

Japanese Dumpling Soup with Shiitake

By OcadoLife
We used frozen ginger, garlic, edamame and gyoza to make this thrown-together soup. Looking for more Japanese recipes? Look no further.
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

11 total
  • 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

4 steps

  1. 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.

  2. 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.

  3. 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.

  4. Step 4

    Ladle the broth into bowls, top with the gyoza and scatter with spring onions and togarashi to serve.