Buttered mushroom, gyoza and miso soup
This warming soup for one is brimming with hearty flavours – such as miso, mushrooms and soy sauce – and only takes 15 minutes to make.
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Ingredients
- 1-2 knobs of butter
- 80g chestnut, shiitake or oriental mushrooms (enoki work well), halved if large
- 6 frozen gyoza (Japanese dumplings – we used Itsu vegetable fusion gyoza, from Waitrose, Tesco and Ocado
- 1 heaped tsp brown miso paste
- ½ large carrot, cut into fine strands using a julienne peeler or spiraliser
- 80g frozen edamame (soy beans)
- Juice ½ lime
- Tamari or soy sauce to taste
- 1 tsp toasted sesame seeds
- 3 radishes, cut into matchsticks
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Method
- Melt a knob of butter in a small frying pan over medium heat. Add the mushrooms and stir-fry for 2 minutes or until starting to brown. Push to one side of the pan and add the gyoza (with a little extra butter if needed). Cook for 5-6 minutes, turning, until golden all over.
- Meanwhile, put the miso paste in a small saucepan and stir in 250ml boiling water from the kettle. Put the pan over a medium heat and bring to the boil. Add the carrot and edamame, then simmer gently for 2-3 minutes until just tender.
- Ladle the hot broth and vegetables into a warmed deep bowl, then add the gyoza and mushrooms. Squeeze over the lime juice, splash with a little tamari and serve sprinkled with the toasted sesame seeds and radish matchsticks.
Nutrition
- 567kcals Calories
- 25g (8.7g saturated) Fat
- 28.7g Protein
- 50.3g (17.8g sugars) Carbs
- 13.3g Fibre
- 2.8g Salt
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