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Miso soup with gyoza

Frozen gyoza dumplings are useful things to keep in the freezer as they can be used immediately for quick&easy soups or snacks. This miso soup with gyoza is on the table within 15 minutes.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 4 people
Cuisine: Japanese
Calories: 1234
Ingredients Method

Ingredients
  

  • 20 pieces of frozen vegetable gyoza
  • 1 litre vegetable stock
  • 150 g green beans
  • 1 Tbsp miso pasta
  • Juice of ½ lime
  • 4 sprigs of spring onion finely chopped
  • 2 Tbsp chopped coriander

Method
 

  1. Steam the gyoza over boiling water (or in a small amount of water), until al dente. Put them on a plate and keep warm.
  2. In a large saucepan bring the stock to the boil, then add the beans and cook for 3 minutes. Add the spring onion and turn off the heat.
  3. Take a ladleful of some clear soup into a small bowl, add the miso and stir until you get a runny paste. Stir this into the soup, then add the gyoza, lime juice and some chopped coriander leaves and serve.