Gyoza Chicken Soup. Customize your plan with delicious calorie-conscious, carb-conscious and vegetarian meals! Let someone special know you care! Here is how you do that.
Arrange ingredients in a bowl with udon, garnish with green onions, add steamed gyoza and serve hot. Mix all spices in a bowl (chicken bouillon powder, soy sauce, sake, salt, sesame oil). Chicken gyoza soup is exactly what we usually eat in autumn evenings. You can cook Gyoza Chicken Soup using 13 ingredients and 5 steps. Here is how you cook that.
Ingredients of Gyoza Chicken Soup
- It’s of Steamed gyoza (see other recipe Gyoza).
- Prepare of udon (90 g).
- Prepare of water for cooking noodles.
- It’s of chicken broth.
- It’s of ginger (thinkly sliced).
- It’s of spinach or as many as you like.
- It’s of shiitake mushrooms (I used dried shiitake).
- Prepare of black pepper.
- It’s of Salt.
- It’s of toasted sesame oil.
- You need of soy sauce.
- It’s of chopped celery.
- It’s of green onion for garnish.
Gyoza is a type of Japanese dumpling, where the filling is usually a mixture of ground meats and cabbage with spices and seasonings that are wrapped in a thin wonton wrapper. Press GO to unleash the MOB step by step feature. Add to a pan with a splash of oil. Remove from heat and set aside.
Gyoza Chicken Soup instructions
- Cook udon in boiling water according to package instruction. Set aside..
- In a cooking pot, add broth, ginger, pepper, salt, soy sauce and sesame oil and bring to a boil..
- Add chopped celery and boil for another 3 mins..
- Add spinach to blanch on soup for 1 minute or according to cooking preference..
- Arrange ingredients in a bowl with udon, garnish with green onions, add steamed gyoza and serve hot..
Add the soy sauce, ground ginger, sesame oil, and ground sesame and mix into the water. Add the cabbage, salt and pepper, and gyoza and stir. Also, add the carrot and daikon strips. The word gyoza comes from the Chinese word jiaozi, a kind of stuffed dumpling. In my gyoza kreplach soup, the inside of the dumpling is Japanese in flavor though I've swapped the ground pork for ground chicken.