Japanese Dumpling Soup with Shiitake

Ingredients

• 1.5 tbsp of sunflower oil

• 1 tbsp of chopped ginger

• 1 tbsp of chopped garlic

• 1.2 litres of quality chicken stock

• 150 g of shiitake mushrooms, sliced

• 2 packs of itsu sizzling pork gyoza, (you will need 20 dumplings)

• 4 spring onions, finely sliced

• 1 tsp of togarashi seasoning, to serve

• 4 tbsp of red miso paste

• 1 tbsp of tamari

• 200 g of frozen edamame beans

4 servings

Calories~463 kcal

Protein~24 g

Carbs~48 g

Fat~19 g

Fiber~6 g

Sugar~5 g

Total recipe

Calories~1,850 kcal

Protein~95 g

Carbs~190 g

Fat~75 g

Fiber~25 g

Sugar~20 g

Method

• Step 1

  Heat ½tbsp of the oil in a large saucepan and add the ginger and garlic. Cook for 2 mins, then pour over the stock.

• Step 2

  Stir in the miso paste and tamari and bring up to the boil. Lower the heat and simmer gently for 12-15 mins, adding the mushrooms and edamame for the last 5 mins of cooking.

• Step 3

  Meanwhile, heat the remaining oil in a large, non-stick frying pan and add the gyoza. Fry for 10 mins, according to pack instructions, turning regularly.

• Step 4

  Ladle the broth into bowls, top with the gyoza and scatter with spring onions and togarashi to serve.