Quick gyoza & veg noodle soup

Name: Quick gyoza & veg noodle soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 1 tsp groundnut oil; 1 bunch salad onions, white and pale green parts sliced, dark green parts finely shredded; 190 g jar Cooks' Ingredients Singapore Noodle Paste; 400 g pack Mushroom Stir Fry; 500 ml fresh chicken stock; 275 g 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; 10 g Thai basil or coriander leaves

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

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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

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.
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.
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.