Speedy gyoza soup recipe
For the ultimate shortcut supper, drop frozen ready-made Japanese dumplings, filled with meat and veg, into a hot broth
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Cooking tools:
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Wooden spoon
- Ladle
- Serving bowl
Ingredients
- 1 tbsp sesame oil, plus 1 tsp extra
- 2 spring onions, thinly sliced, whites and greens separated
- 20g root ginger, peeled and cut into thin matchsticks
- 1 garlic clove, sliced
- 1 head pak choi, roughly chopped, stems and leaves separated
- 125g pack shiitake mushrooms, halved or quartered if large
- 2 tbsp white miso paste
- 8 frozen chicken or pork gyoza dumplings* (we used Itsu)
- 1 tsp light soy sauce, or to taste
- 1 tsp toasted sesame seeds
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