Potsticker soup
Serves: 2
Prep time: 20 minsTotal time: 
Potsticker soup
Simmer frozen gyoza in a flavoursome Asian-style broth for a quick, low-calorie dinner
Serves: 2
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
304Kcal
Fat
12gr
Saturates
2gr
Carbs
33gr
Sugars
11gr
Fibre
6gr
Protein
13gr
Salt
3.6gr
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Ingredients
- 1 tbsp sesame oil
- 2 garlic cloves, finely sliced
- 15g root ginger, finely chopped
- small pinch chilli flakes, plus extra to serve
- 1 medium carrot, sliced into thin rounds
- 800ml chicken stock (made using 1 stock pot or cube)
- 12 frozen chicken or pork gyoza (we used itsu)
- 100g mange tout, halved
- 2-3 tsp soy sauce, to taste
- 4 spring onions, finely sliced
Step by step
- Heat the sesame oil in a large saucepan over a medium heat. Sauté the garlic and ginger over a low heat for 2 minutes until fragrant. Increase the heat, add the chilli flakes and carrots and stir-fry for a further minute.
- Pour in the chicken stock and simmer for 2 minutes. Add the gyoza and mange tout to the pan; simmer for 4 minutes.
-
Remove from the heat, season with soy sauce and stir in most of the spring onions. Ladle into two deep bowls and scatter over the remaining spring onions and a few more chilli flakes.
*Check your gyoza are dairy-free, if required
