Waitrose and Partners
Quick gyoza & veg noodle soup

Quick gyoza & veg noodle soup

This impressive, fragrant broth is surprisingly speedy to prepare. Each serving is resplendent with veg and protein, so a bowlful is guaranteed to satisfy even the most soup-shy without overloading on calories or saturated fat.

4 out of 5 stars(2) Rate this recipe
1 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook15 mins
  • Total time25 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 1 tsp groundnut oil
  • 1 bunch salad onions, white and pale green parts sliced, dark green parts finely shredded
  • 190g jar Cooks' Ingredients Singapore Noodle Paste
  • 400g pack Mushroom Stir Fry
  • 500ml fresh chicken stock
  • 275g pack Cooked Lentil Protein Noodles
  • 12 frozen itsu Chicken Gyoza
  • 1 lime, juice of ½, the rest in wedges
  • 2 tbsp reduced salt soy sauce
  • 10g Thai basil or coriander leaves


  1. Heat the oil in a large, heavy-based saucepan. Add the sliced salad onions; stir for 1 minute. Add the noodle paste; cook for 5 minutes, until the sauce is beginning to sizzle and separate. Stir in the mushroom stir fry. Cook, stirring, for 1 minute, then add the stock and 250ml water; bring up to a simmer.

  2. Meanwhile, cook the lentil noodles according to pack instructions, then divide between 3 wide soup bowls. Reduce the soup heat to low, add the gyoza and cook, broth blipping gently, for 5-6 minutes, until the gyoza are cooked through. Turn the heat off, then stir through the lime juice and soy sauce. Season if necessary.

  3. Ladle the hot soup over the noodles in the serving bowls, finishing with the finely shredded salad onions and the Thai basil or coriander leaves. Serve the lime wedges alongside for squeezing over.

Cook’s tip

Cook's tip

Add extra flavour by replacing 200ml stock with 200ml reduced fat coconut milk


Typical values per serving when made using specific products in recipe


1,366kJ/ 325kcals



Saturated Fat












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