Ingredients
Soup Base
- 1 tablespoon vegetable oil
- 4 green onions (sliced, separate white and light green parts from dark green parts)
- 2 garlic cloves (minced)
- 1/2 tablespoon fresh ginger (finely minced or grated)
- 2 tablespoons peanut butter
- 5 cups vegetable stock
- 2 tablespoons soy sauce
Vegetables
- 1 cup shiitake mushrooms (sliced)
- 1/2 cup edamame beans
- 1/2 cup baby corn (cut into bite-size pieces)
- 5 oz sugar snap peas
Main Ingredients
- 9 oz frozen gyoza (vegetable or preferred filling)
- 5 oz dried rice noodles
Garnish
- Dark parts of green onions (sliced)
- Crushed red chili flakes (optional)
Instructions
- Heat the oil and sauté aromatics: Heat 1 tablespoon of vegetable oil in a large pot or Dutch oven over medium heat. Add the white and light green parts of the sliced green onions and sauté for 1-2 minutes until slightly softened.
- Add garlic, ginger and peanut butter: Stir in the minced garlic and fresh ginger, cooking for an additional minute until fragrant. Then mix in the 2 tablespoons of peanut butter to create a flavorful base for the soup.
- Add vegetables, gyoza, noodles, and liquids: Add the sliced shiitake mushrooms, edamame, baby corn, sugar snap peas, frozen gyoza, dried rice noodles, vegetable stock, and soy sauce to the pot. Stir well to ensure dumplings and noodles are submerged in the broth.
- Cook until done: Let the soup cook gently for 4-5 minutes until the gyoza are cooked through and noodles are tender. Add extra vegetable stock if necessary to adjust the consistency of the soup to your liking.
- Serve and garnish: Ladle the hot soup into bowls and garnish with the reserved dark green parts of the spring onions and a sprinkle of crushed red chili flakes if desired. Serve immediately.
Notes
- Adjust vegetable stock quantity based on your preferred soup thickness.
- Use vegetable or preferred filling gyoza to customize flavors.
- Adding chili flakes is optional for some heat.
- For a gluten-free version, ensure soy sauce is tamari or gluten-free.
- Fresh ginger can be substituted with ground ginger if needed, but fresh is preferable.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegetarian
