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Pork and Vegetable Gyoza Soup Recipe
Serves 4 | Cost per serve $6.20
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| Pork and Vegetable Gyoza Soup |
Pork and Vegetable Gyoza Soup Ingredients
- 10 fresh or frozen pork gyozas
- 10 fresh or frozen vegetable gyozas
- 4 cups reduced salt vegetable stock
- ¼ cup kecap manis
- 4 whole star anise
- 5cm-piece fresh ginger, thinly sliced
- 2 garlic cloves, thinly sliced
- 1 cup shredded carrot
- 1 x 425g can baby corn, drained, halved
- 3 spring onions, cut into 3cm lengths, plus extra, finely sliced, to serve
- 3 mini red capsicums, finely sliced
- 1 x 300g packet firm tofu, drained, cut into 2cm cubes
Pork and Vegetable Gyoza Soup Preparation
- Heat a large non-stick frying pan over medium-high heat. Working in batches, lightly spray gyozas with olive oil, then add to pan and cook for 3 minutes each side or until golden brown.
- Meanwhile, place 5 cups water, stock, kecap manis, star anise, ginger and garlic in a large heavy-based saucepan and bring to the boil over high heat.
- Add gyoza, carrot, corn, onion and capsicum to soup. Reduce heat to low. Simmer for 3 minutes or until veg are warmed through.
- Divide hot soup among four bowls. Top with tofu and serve sprinkled with extra onion.
