Thai basil gyoza, umami broth, mushrooms, spinach, and fresh herbs.
Welcome to my new "marry me" series! We're starting off strong with this BEST bowl of soup I have ever tasted (despite having been to handcrafted ramen shops). If that isn't enough, this dinner comes together in less than 20 minutes, giving you more time to be comfy and snuggled up in your pjs with a book . . . or a Netflix binge 😉
Plant-based Thai basil dumplings, sliced mushrooms, onion, ginger, garlic, spinach, vegetable stock, and a creamy, rich, umami broth. Grab your wok and some chopsticks, and tuck in.
I found these dumplings at Walmart in the plant-based refrigerated section! But if you can't find these, any dumplings or noodles of choice will do. You can also use any green veggies that you like best.
"A cozy bowl of soup that will have him down on one knee (again and again)."
Why you NEED this bowl?
*Minimal Effort - Using a wok and a blender for the cream.
*Thai inspired - rich, deep, delicious umami flavors.
*Fresh herbs and veg – use as many fresh ingredients as you can. Trust me when I say it makes a world of difference.
*Simple Ingredients - with easy swaps to fit what you have in your kitchen!
Creamy Gyoza Soup
Ingredients:
WOK
1 pkg of Thai basil dumplings *or alternate
1/4 yellow onion, diced
2 cloves garlic, minced
1 - 2 c mushrooms, sliced
1 tsp chopped ginger, or 1/2 tsp ground
1 tbsp curry paste
1 c low sodium vegetable stock
2 handfuls of spinach
Green onion, chili flakes
"CREAM:"
1/4 c lite cottage cheese *optional
1 c lite coconut milk
1 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp miso paste
1/4 tsp onion powder
sea salt, pepper, to taste
(Serves 2)
Method:
1. Preheat your wok or saucepan and add a drizzle of olive oil on medium heat.
2. Add diced onion, whites of green onion, ginger, and garlic. Allow to cook 2 minutes before reducing heat to med-low and adding sliced mushrooms. Cook down, stirring occasionally, about 5 minutes.
3. Add "cream" ingredients to a blender and pulse until smooth. If you don't want to add cottage cheese, you can substitute extra coconut milk.
4. Pour veg stock and cream over the mushroom mixture and stir to combine. Gently add gyoza (or noodles of choice), cover, and simmer 5 minutes.
5. Add in spinach, stir, and remove from heat.
6. Pour soup into two bowls, top with sliced green onion and a pinch of chili flakes. Tuck in! Slurping not optional :)
*Nutritional values may vary based on what you use.
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