Ingredients
Vegetable Soup Base
- 1 Tablespoon oil
- 1 teaspoon minced garlic
- 1 teaspoon ginger paste
- 2 spring onions, thinly sliced
- 1/2 mild red chilli, finely chopped
- 3 Tablespoons soy sauce (dark soy sauce preferred)
- 2 Tablespoons sweet chilli sauce
- 1 vegetable stock cube, crumbled (low salt recommended)
- 500 ml (~ 2 cups) water
Vegetables & Add-ins
- 1/2 red bell pepper, sliced
- A few small mushrooms, sliced
- 100 g (~ 2/3 cup) edamame (frozen is fine)
- 60 g (~ 2 oz) dried noodles (fine egg noodles recommended)
- ~10 vegetable gyoza (frozen or fresh)
Instructions
- Prepare the aromatics: Heat the oil in a large, deep frying pan or medium-sized saucepan over medium heat. Add the minced garlic, ginger paste, sliced spring onions, and finely chopped red chilli. Cook for a few minutes, stirring occasionally, until the mixture becomes fragrant and slightly softened.
- Make the broth: Pour in the soy sauce, sweet chilli sauce, crumble in the vegetable stock cube, and add the water. Stir to combine all the ingredients, then bring the mixture to a gentle simmer.
- Add vegetables and noodles: Add the sliced red bell pepper, mushrooms, edamame, and dried noodles to the simmering soup. Cook for about 5 minutes or until the noodles are halfway cooked through, stirring occasionally to prevent sticking.
- Incorporate the gyoza: Gently add the frozen or fresh vegetable gyoza to the soup, carefully coating them in the hot broth. Allow the soup to simmer for a few more minutes, until the gyoza are heated through completely and piping hot in the center. Frozen gyoza may require a few minutes longer.
- Serve: Once everything is cooked and hot, ladle the soup into bowls and serve immediately for a cozy, nourishing meal.
Notes
- For extra flavor, garnish with additional spring onions or a drizzle of sesame oil before serving.
- Vegetable stock cube can be substituted with homemade vegetable broth for a fresher taste.
- Adjust chili to taste for more or less heat.
- Use gluten-free soy sauce and noodles for a gluten-free version.
- Fresh gyoza will cook faster than frozen; watch carefully to prevent overcooking.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese
- Diet: Vegetarian
