Recipes
Ginger and miso gyoza noodle soup
An easy, filling, and fragrant noodle soup that’s packed with flavour.
An easy, filling, and fragrant noodle soup that’s packed with flavour.
Cook: 15 Mins
Serves: 4
Price: £1.78 per serving
Nutritional Information
Each 420g serving contains
Energy
5758kj
328kcal
5758kj
328kcal
16%
Fat
10.9g
10.9g
Low
16%
16%
Saturates
1.7g
1.7g
Low
9%
9%
Sugars
7.6g
7.6g
Low
8%
8%
Salt
1.76g
1.76g
Med
29%
29%
2
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
1371kj/328kcal
Typical energy values per 100g:
1371kj/328kcal
Ingredients
2 tbsp Sunflower or Vegetable Oil
2 x 320g Packs Stir-fry Vegetables (we used Asda Edamame Bean & Broccoli)
2 Garlic Cloves, thinly sliced
25g Fresh Root Ginger, peeled and cut into fine matchsticks
2 tbsp White Miso Paste
¼–½ tsp Chilli Flakes, plus extra to serve (optional)
100g Dried Egg Noodles
240g Pack of Frozen Itsu Chicken Gyoza Dinner Dumplings
Method
1
Heat the oil in a large saucepan over a high heat and stir-fry both packs of vegetables for 4 mins, or until beginning to soften. Add the garlic and ginger and stir-fry for 1 min more.
2
Add 1.25 litres of just-boiled water to the pan along with the miso paste and chilli flakes, if using, and stir well. Cover with a lid and bring to a simmer.
3
Drop the noodles into the stock. When they begin to soften, stir to loosen. Add the frozen chicken gyoza and stir until submerged under the hot stock.
4
Cover the pan loosely and simmer for 3–5 mins, or until the gyoza are hot throughout. Serve in warmed bowls.
5
Cook’s tip: Use any packs of stir-fry vegetables you like, or make up your own combination. Serving suggestions: Stir in roughly chopped fresh coriander and finely sliced red chilli, then top with lightly crushed cashews or peanuts.