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 chili oil
- Salt & pepper
Instructions
- Heat chili oil in a medium-sized saucepan over low heat. Add half of the sliced spring onion (the white part) and season with salt. Sauté until fragrant.
- Stir in minced garlic and grated ginger; cook for another minute.
- Add remaining ingredients: gyozas, pak choi, spiralised courgette, vegetable stock, and soy sauce. Mix well.
- Cover and simmer for about 7 minutes until everything is heated through.
- Serve hot with a sprinkle of spring onion and chili flakes on top.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Main
- Method: Simmering
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 210
- Sugar: 3g
- Sodium: 850mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg