Gyoza Soup

Name: Gyoza Soup
Total time: 2400 s
Yield: 2-4 servings
Cuisine: American
Ingredients: 4 in piece of kombu; 6 shitaki mushrooms, fresh or dried; 6 cups water; 1/2 a sweet onion sliced; 1 tbsp chopped garlic; 1 carrot, cut in sticks; 2-3 inch piece of japanese daikon, cut in sticks; 2 tbsp tamari or shoyu; 2 tbsp mirin; 2 tbsp sake; 1/4 tsp salt; Ground pepper, to taste; 6-8 Shizo leaves, chopped; 1 brown beech mushroom, trimmed and broken in bite sized pieces; 1/2 of 1 baby bok choy, washed and chopped; 1 large handful of garland, washed and chopped; 6-8 frozen vegetable gyoza; 1 tsp toasted sesame oil

2 Cancerians cook, Libra eats @lynnD

Santa Fe, NM

Easy weeknight dinner

2 Cancerians cook, Libra eats @lynnD

Santa Fe, NM

Easy weeknight dinner

Saved

Ingredients

40 min

2-4 servings

4in piece of kombu
6shitaki mushrooms, fresh or dried
6 cupswater
1/2a sweet onion sliced
1 tbspchopped garlic
1carrot, cut in sticks
2-3 inchpiece of japanese daikon, cut in sticks
2 tbsptamari or shoyu
2 tbspmirin
2 tbspsake
1/4 tspsalt
Ground pepper, to taste
6-8Shizo leaves, chopped
1brown beech mushroom, trimmed and broken in bite sized pieces
1/2of 1 baby bok choy, washed and chopped
1large handful of garland, washed and chopped
6-8frozen vegetable gyoza
1 tsptoasted sesame oil

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Steps

40 min

1

Bring water to a low boil in a dutch oven or a large saucepan. Add kombu and shitaki mushrooms. Simmer for 5-10 minutes.
2

Add onions, carrot, daikon and garlic. Bring to a simmer.
3

Add tamari, mirin, sake, salt pepper and sesame oil.
4

Simmer for 15-20 mins.
5

Add garland, bok choy, beech mushroom and Shizo leaves. Simmer for 5 minutes.
6

Add frozen gyoza. Cover and simmer 5 minutes. Turn heat off and let rest 5 minutes. Add scallions if desired. Add hondashi if needed.
7

Serve in large noodle bowls.

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Cooksnaps

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2 Cancerians cook, Libra eats @lynnD

on May 26, 2021 05:57

Santa Fe, NM

A family of cooks, sharing our food adventures and skills. The eaters take it all in. sometimes surprising will their secret skills.#1) I'm a busy professional and mom. I made my first cake from scratch for my father's birthday when I was 10. It's been a great adventure cooking, making and eating ever since. Vegetarian for 30+ years. Exploring the challenges of baking at high altitude. Stretching into vegan techniques. Always ready to learn about new approaches, fresh and healthy ingredients. I appreciate keeping it simple. Sometimes in food, as in life, less is more.