Mushroom and Tofu Gyoza Soup
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 200 g firm tofu
- 200 g shiitake mushrooms, sliced
- 4 spring onions, finely sliced
- 2 pak choi
- 28 gyoza wrappers
- 2 tsp vegan kombu dashi powder
- 2 tbsp soy sauce
Nutrition (per serving)
- Calories
- 225 kcal
- Protein
- 14.7 g
- Carbohydrate
- 28.2 g
- of which sugars
- 3.2 g
- Fat
- 5.1 g
- of which saturates
- 0.9 g
- Fibre
- 3.7 g
- Salt
- 2.40 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Crumble the tofu and finely chop a third of the shiitake, then mix together with most of the spring onions and a pinch of salt.
- 2
Put a spoonful of the mixture in the centre of each gyoza wrapper, wet the edges with water, fold in half and pleat or press to seal firmly.
- 3
Whisk the vegan kombu dashi powder into 1.4 litres water in a large pan, add the soy sauce and bring to a simmer.
- 4
Add the remaining shiitake and halved pak choi and simmer for 4 minutes.
- 5
Drop in the gyoza and simmer for 5-6 minutes, stirring gently, until they float and are cooked through.
- 6
Ladle into bowls with the broth, mushrooms and pak choi, and scatter with the remaining spring onions.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.