Pork and vegetable gyoza soup

Author: Amanda Lennon - Chef, Food Editor

Photographer: John Paul Urizar

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Choose your favourite store bought gyoza brand for a quick, flavoursome meal packed with fibre, iron and protein.

Serves: 4

Time to make: 25 mins

Ingredients

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10 fresh or frozen pork gyozas
10 fresh or frozen vegetable gyozas
4 cups reduced-salt vegetable stock
¼ cup kecap manis
4 whole star anise
5cm-piece fresh ginger, thinly sliced
2 garlic cloves, thinly sliced
1 cup shredded carrot
425g can baby corn, drained, halved
3 spring onions, cut into 3cm lengths, plus extra, finely sliced, to serve
3 mini red capsicums, finely sliced
300g packet firm tofu, drained, cut into 2cm cubes

Instructions

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1 Heat a large non-stick frying pan over medium-high heat. Working in batches, lightly spray gyozas with olive oil, then add to pan and cook for 3 minutes each side or until golden brown.

2 Meanwhile, place 5 cups water, stock, kecap manis, star anise, ginger and garlic in a large heavy-based saucepan and bring to the boil over high heat.

3 Add gyoza, carrot, corn, onion and capsicum to soup. Reduce heat to low. Simmer for 3 minutes or until veg are warmed through.

4 Divide hot soup among four bowls. Top with tofu and serve sprinkled with extra onion.

HFG tip

If growing teenagers need extra sustenance, just add wholegrain 2-minute noodles (minus the flavour sachets) to bulk out this soup.

Nutrition Info (per serve)

Calories 518cal

Kilojoules 2167kJ

Protein 24.2g

Total fat 16.7g

–Saturated fat 5.6g

Carbohydrates 64.6g

–Sugars 25.8g

Dietary fibre 10.2g

Sodium 923mg

Calcium 68mg

Iron 4.5mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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