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
- In a medium-sized saucepan over low heat, add chili oil and half of the sliced spring onion. Season with salt and sauté for about two minutes until fragrant.
- Add minced garlic and grated ginger to the pan, cooking for an additional minute until aromatic.
- Stir in the remaining ingredients: vegetable gyozas, pak choi, spiralised courgette, vegetable stock, and soy sauce. Mix well.
- Cover the pan and simmer for about seven minutes until everything is heated through. Serve hot, garnished with extra spring onion and chili flakes if desired.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Simmering
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl (400g)
- Calories: 275
- Sugar: 4g
- Sodium: 950mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 0mg