Coconut Gyoza Noodle Soup (Vegan)
Coconut gyoza noodle soup - this delicious vegan soup is so quick and easy to make but tastes so good! It is perfect for a quick lunch or dinner when you want something hearty and filling but are short on time.
Servings 2 people
Ingredients
- 1 teaspoon oil
- 4 spring onions (scallions) thinly sliced
- 4 cloves garlic (I use frozen) peeled and crushed
- 1 Tablespoon grated fresh ginger (I use frozen)
- 1 Tablespoon toasted sesame oil
- 1 Tablespoon soy sauce
- ½ teaspoon chilli flakes (optional)
- ¼ teaspoon MSG (optional)
- 750 ml (3 cups) low sodium vegetable stock
- 180 ml (¾ cup) full fat tinned coconut milk
- 125 g (4 ½ oz) dried noodles (2 nests)
- 110 g (¾ cup) frozen edamame
- 110 g (¾ cup) frozen sweetcorn
- about 8 tenderstem broccoli (optional)
- 8-10 vegan gyoza
Instructions
- Heat the teaspoon of oil in a large pan over a low heat. Gently fry the spring onions, garlic and ginger for a couple of minutes until softened.
- Add the soy sauce, sesame oil, chilli flakes, msg, stock, coconut milk, noodles, edamame and sweetcorn.
- Bring the soup up to a simmer and cook for 5-10 minutes until the noodles are cooked (the time it takes will vary depending on which noodles you use). If you are adding the broccoli, add it for the last 4 minutes of cooking (or steam it separately).
- Meanwhile, cook the gyoza according to the packet instructions.
- Divide the soup between two bowls and arrange the gyoza on top to serve.
Notes
See post above for tips, details and step-by-step photos.