Chicken gyoza and miso broth

Restorative, warming and a healthy bowl of comfort. With a few hacks this is a super simple dish and incredibly easy to pull together.

Chicken gyoza and miso broth
Prep time
Cook time
Total time
Serves: Serves 1
  • A bundle of dried rice noodles
  • 1 teaspoons instant dashi granules
  • 1 teaspoon soy sauce or to taste
  • 1 tablespoon miso paste
  • 4 frozen shop bought chicken gyoza
  • A handful of fresh beansprouts
  • 1 spring onion, finely sliced
  • A few mint and basil leaves
  • Fresh chives
  • Toasted sesame oil
  • Dried chilli flakes
  1. Soak the rice noodles in warm water for at least fifteen minutes.
  2. In a large pot, add the stock, instant dashi and soy sauce. Bring to a boil over high heat. Remove from the heat and stir in the miso. Add the drained noodles to the stock and allow to sit whilst you cook the gyoza.
  3. In a small frying pan, add a little oil and place the gyoza straight into the pan, cook for 3-4 minutes until the bottoms start to brown then add a little water to the pan and cover. Steam for another 3-4 minutes or until translucent.
  4. Ladle the soup and noodles into a bowl, top with the gyoza and fresh beansprouts. Scatter over the finely sliced spring onion, mint, basil leaves and chives.
  5. Drizzle with toasted sesame oil and scatter with dried chilli flakes. Serve immediately.

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