Appetizer & Soup | Miso Soup | Soup | Video
Miso Soup with Gyoza and Lettuce
Today’s miso soup is made with store-bought frozen Gyoza and fresh lettuce. It is seriously easy to make, and you don’t even need to cut anything at all. Choose frozen Gyoza dumplings of your choice, chicken, pork, or vegetable, from super markets, throw them in the soup along with lettuce leaves, and done! No compromise on the taste either. Add chili oil in the end if you like it a little spicy. Hope you like it!
We used Dashi with easy Dashi packet here, but you can use any type of Dashi, Katsuobushi bonito flakes and Kombu sea kelp. Please check Back to Basics: How to Make Dashi to learn more about different types of Dashi.
Video
Ingredients
- 4 cups Dashi
- 4 leaves lettuce
- 16 pieces frozen Gyoza
- 4 Tbsp Miso paste
- 2 tsp chili oil (optional)
Instructions
- Make Dashi broth with a Dashi packet. Or you can use Katsuobushi bonito flakes according to our Dashi recipe.
- Tear lettuce leaves into small pieces.
- Add frozen Gyoza in the broth and cook for a minute, and then lettuce.
- Dissolve Miso paste in the soup, drizzle chili oil, and serve immediately.
Looks good. I have made this before with Napa cabbage or Chingensai instead of lettuce.