Tuesday, September 22, 2009

Gyoza Noodle Soup

I was totally won over by this post on the Fairest Feed by lovely Philippa, and decided to take my own crack at making a Japanese noodley soup with gyoza.

Mine's not quite as pretty, but was super delicious!

To make:
About 1 cup vegetable stock per person (make sure it's nice & garlicky & gingery),
Soy sauce, orange juice, kumquat marmalade, mirin, etc,
Some vegies, including asparagus, spring onion and cabbage / wombok,
Some tofu puffs
Soba / ramen noodles (precooked to al dente),
Gyoza! (You can buy dumplings at the shop, or make your own).


Put the stock in a pot, and add juice of 1 orange, 1 tbspn light soy sauce, some mirin / ketchap manis / sugar / kumquat marmalade (just make your favourite Asian-y broth),
Add some finely sliced tofu puffs (about 1.5 per person), and the long cooking vegies (like asparagus stalks, cabbage, cauliflower etc.
When that's cooked, add asparagus spears, spring onion, other quick cooking vegies, and the noodles.

At this point, start frying your pre-steamed gyoza.

Then, when the gyoza are fried, the noodles will be done. Serve! Mmm! So good.

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