Buttered mushroom, gyoza and miso soup

Buttered mushroom, gyoza and miso soup
  • Serves icon Hands-on time 15 min
  • Time icon Hands-on time 15 min

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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Nutrition: per serving

Calories
567kcals
Fat
25g (8.7g saturated)
Protein
28.7g
Carbohydrates
50.3g (17.8g sugars)
Fibre
13.3g
Salt
2.8g
Calories
567kcals
Fat
25g (8.7g saturated)
Protein
28.7g
Carbohydrates
50.3g (17.8g sugars)
Fibre
13.3g
Salt
2.8g

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

Method

  1. 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.
  2. 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.
  3. 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.

delicious. tips

  1. For a spicy kick, add 1 tsp Korean gochujang chilli paste (from Waitrose, Ocado, Morrisons and Sainsbury’s, or online from souschef.co.uk) with the miso.

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