Chicken Gyoza in a Shoyu-Style Broth

Easy Prep

2x the delicious portions!

5 min

Difficulty: 1/3

East Asia

Nothing says comfort like homemade soup! You’ll simmer up a sumptuous ramen-style broth infused with ginger and scallions. Add wholesome 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.*

Allergens

Sesame

Wheat

Soy

Utensils

Large Pot

Tags

Easy Prep

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Spring

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Winter

Premium

Ingredients

Veggie Stock Concentrate

3 unit

Shredded Carrots

4 ounce

Peas

4 ounce

Pork Ramen Stock Concentrate

2 unit

Soy Sauce

4 tablespoon

Sesame Oil

1 tablespoon

Shredded Red Cabbage

4 ounce

Scallions

2 unit

Sesame Ginger Chicken Gyoza

2 piece

Garlic Powder

1 teaspoon

Ginger

1 thumb

Sugar

1 teaspoon (tsp)

Cooking Oil

1 teaspoon (tsp)

Preparation

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, cabbage, 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.