Gyoza Dumpling Soup
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7 ingredients
15 Minutes
4 Servings
Easy
Vegan
INGREDIENTS
| Broth: | |
| 24pcs | KARANA™ Gyoza |
| 60g | honshimeiji mushrooms, trimmed |
| 100g | honshimeji mushrooms |
| 60g | chinese mustard greens |
| 20g | mushroom seasoning granules |
| Dipping Sauce: | |
| 100g | ginger, finely sliced |
| 30ml | chinese black vinegar |
Preparation Method
1.
Bring water to boil. Add honshimeji mushrooms and Chinese mustard greens. Cook for 2 minutes. Season with mushroom seasoning granules and set aside.
2.
Bring another pot of water to boil. Blanch gyozas for 5-6 minutes in the simmering water. Divide the cooked dumplings into 4 serving bowls.
3.
Add the mushrooms and chinese mustard greens. Ladle hot broth over and serve.
