Chicken Gyoza in a Shoyu-Style Broth
2x the delicious portions!
Nothing says comfort like homemade soup! You’ll simmer up a sumptuous ramen-style broth infused with ginger and scallions. Add wholesome bok choy, cabbage, peas, and carrots, plus juicy chicken gyoza dumplings. Finish it all with zippy scallion greens and tangy gyoza sauce, and you’re ready to feed a crowd in just 25 minutes!
This recipe is double the typical servings, providing 4 servings and 8 servings for a 2 person and 4 person box respectively.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
3 unit
Veggie Stock Concentrate
4 ounce
Shredded Carrots
4 ounce
Peas
2 unit
Pork Ramen Stock Concentrate
4 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
1 tablespoon
Sesame Oil
(Contains: Sesame)
4 ounce
Shredded Red Cabbage
2 unit
Scallions
2 piece
Sesame Ginger Chicken Gyoza
(Contains: Soy, Wheat, Sesame)
1 teaspoon
Garlic Powder
1 thumb
Ginger
Not included in your delivery
1 teaspoon (tsp)
Sugar
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Wash and dry produce.
Trim and thinly slice scallions, separating whites from greens. Peel and mince ginger.
Heat sesame oil and a drizzle of oil in a large pot over medium-high heat. Add scallion whites and ginger; cook, stirring, until scallion whites begin to brown, 30-60 seconds.
Add garlic powder and cook, stirring, until fragrant, 10-15 seconds.
Stir in 5 cups water, soy sauce, ramen stock concentrates, veggie stock concentrates, and 1 tsp sugar (8 cups water and 2 tsp sugar for 8 servings). Bring to a boil. TIP: Cover the pot to help broth boil faster.
Once broth is boiling, carefully add carrots, peas,
bok choy and napacabbage, and gyoza* (reserve gyoza sauce for serving); stir to combine. Return to a boil and cook, stirring occasionally, until veggies are tender and gyoza are cooked through, 5-6 minutes.
Serve soup family style or divide between bowls; garnish with scallion greens and gyoza sauce to taste (or serve on the side).
