Imported from Instagram

Quick Gyoza Soup

Name: Quick Gyoza Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: East Asian
Ingredients: 1 L Low-sodium chicken stock; 10 Frozen gyozas; 2 Large eggs (size L); 0.5 Scallion (Separate the white part from the green stalk; use both parts.); 75 g Fresh mushrooms (The recipe specifies 70–80 g.); 0.33 tsp Salt (The recipe specifies ⅓ tsp; add to taste.); 3 tbsp Soy sauce; 0.33 tsp Sugar (⅓ tsp); 1 tsp Tahini; 0.5 tsp Garlic powder; 0.5 tsp Ground ginger; Oil (A drizzle, for sautéing the mushrooms and scallion.)

Recipe by Papen @cocinaconpapen · Instagram

Imported by Jorge Martínez García on SeeMeCook

A comforting and hearty soup made with frozen gyozas, mushrooms, and chicken stock, topped with a jammy egg and curly scallions. Soy sauce, tahini, garlic, and ginger give the broth a flavorful, slightly caramelized touch.

2 servings25 minEast Asian

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Ingredients

1 L Low-sodium chicken stock
10 Frozen gyozas
2 Large eggs (size L)
0.5 Scallion (Separate the white part from the green stalk; use both parts.)
75 g Fresh mushrooms (The recipe specifies 70–80 g.)
0.33 tsp Salt (The recipe specifies ⅓ tsp; add to taste.)
3 tbsp Soy sauce
0.33 tsp Sugar (⅓ tsp)
1 tsp Tahini
0.5 tsp Garlic powder
0.5 tsp Ground ginger
Oil (A drizzle, for sautéing the mushrooms and scallion.)

Steps

1
Cut the scallion, separating the white part from the green stalk. Cut the white part into thin julienne strips. Split the green stalk open to flatten it, then cut it into thin julienne strips as well; place them in cold water for a few minutes so they curl.
2
Bring water to a boil in a saucepan. Carefully add the eggs and cook them for 6 minutes and 30 seconds. Transfer them to cold water to stop the cooking. Once they have cooled slightly, peel them carefully so they do not break, and set them aside.
3
Heat a drizzle of oil in another saucepan over medium-high heat. Add the mushrooms and sauté them for 2–3 minutes, until partially cooked.
4
Add the white part of the scallion to the mushrooms and cook for 2 more minutes.
5
Add the garlic powder and ground ginger to the sautéed mixture. Stir and cook for about 30 seconds, until fragrant.
6
Add the soy sauce and sugar, and stir to combine. Add the tahini and let it caramelize for 1–2 minutes.
7
Pour in the chicken stock and add the salt. Bring the mixture to a boil.
8
Add the frozen gyozas and cook them in the broth for 3–4 minutes.
9
Divide the gyozas and mushroom broth between two bowls. Add one egg to each bowl and garnish with the curly green scallion.

Notes

The amount of mushrooms is given as a range (70–80 g); 75 g has been used as a representative value. The oil is listed without a specific quantity. The total time is approximate.