Chicken Gyoza in a Shoyu-Style Broth

Name: Chicken Gyoza in a Shoyu-Style Broth with Carrots, Peas, Bok Choy & Napa Cabbage
Yield: 2 servings
Ingredients: 2 unit Scallions; 1 Ginger; 1 tbsp Sesame Oil; 1 tsp Garlic Powder; 4 tbsp Soy Sauce; 2 unit Pork Ramen Stock Concentrate; 3 Egg; 4 oz Carrot; 4 oz Frozen Peas; 4 oz Cabbage; 2 Ginger; Cooking Oil; Granulated Sugar

with Carrots, Peas, Bok Choy & Napa Cabbage

By Recipe0 System

Nothing says comfort like homemade soup! You’ll simmer up a sumptuous ramen-style broth infused with ginger and scallions. Add wholesome bok choy, cabbage, peas, and carrots, plus juicy chicken gyoza dumplings. Finish it all with zippy scallion greens and tangy gyoza sauce, and you’re ready to feed a crowd in just 25 minutes! *This recipe is double the typical servings, providing 4 servings and 8 servings for a 2 person and 4 person box respectively.*

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

2 unit Scallions
1 Ginger
1 tbsp Sesame Oil
1 tsp Garlic Powder
4 tbsp Soy Sauce
2 unit Pork Ramen Stock Concentrate
3 Egg
4 oz Carrot
4 oz Frozen Peas
4 oz Cabbage
2 Ginger
Cooking Oil
Granulated Sugar

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Original Source

www.hellofresh.com

Instructions

4 steps

1

Wash and dry produce.

Trim and thinly slice scallions, separating whites from greens. Peel and mince ginger.
2

Heat sesame oil and a drizzle of oil in a large pot over medium-high heat. Add scallion whites and ginger; cook, stirring, until scallion whites begin to brown, 30-60 seconds.

Add garlic powder and cook, stirring, until fragrant, 10-15 seconds.

Stir in 5 cups water, soy sauce, ramen stock concentrates, veggie stock concentrates, and 1 tsp sugar (8 cups water and 2 tsp sugar for 8 servings). Bring to a boil. TIP: Cover the pot to help broth boil faster.
3

Once broth is boiling, carefully add carrots, peas, bok choy and napa cabbage, and gyoza* (reserve gyoza sauce for serving); stir to combine. Return to a boil and cook, stirring occasionally, until veggies are tender and gyoza are warmed through, 5-6 minutes.
4

Serve soup family style or divide between bowls; garnish with scallion greens and gyoza sauce to taste (or serve on the side).