Ingredients
Scale
- 5 vegetable gyozas
- 2 spring onions, thinly sliced
- ½ – 1 bulb pak choi, sliced into chunks
- 20 g ginger, finely grated
- 1 clove garlic, minced
- ½ courgette, spiralised
- 500 ml vegetable stock
- 1 tbsp soy sauce
- 1 tbsp chilli oil
- Salt & pepper
Instructions
- Heat the chilli oil in a medium-sized saucepan over low heat. Add half of the sliced spring onion and season with salt. Fry for a couple of minutes until fragrant.
- Add minced garlic and grated ginger to the pan, frying for about one minute until aromatic.
- Combine all remaining ingredients: gyozas, pak choi, spiralised courgette, vegetable stock, and soy sauce into the saucepan.
- Stir well to combine and cover with a lid. Allow it to simmer for around 7 minutes or until heated through.
- Serve hot garnished with remaining spring onion and optional chilli flakes.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Simmering
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl (approx. 300g)
- Calories: 250
- Sugar: 6g
- Sodium: 800mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg