Creamy Asian-Style Veggie Gyoza Soup

Name: Creamy Asian-Style Veggie Gyoza Soup with Veggies & Coriander
Total time: 25 min
Yield: 2
Cuisine: Asian
Ingredients: olive oil; 1 carrot; 1 bag green beans; 1 tomato; 3 clove garlic; 1 packet kecap manis; 2 tbs soy sauce; ½ tbs rice wine vinegar; 2 tin coconut milk; 1 packet vegetable gyoza; 1 bag coriander; 1 sachet Southeast Asian Spice Blend; ¼ cup water (for the gyoza); ¾ cup water (for the soup)

with Veggies & Coriander

Up to 180$ + Free Treats / Extras for Life

Spiked with kecap manis and soy sauce for the perfect ratio of subtly sweet and umami flavours, this moreish soup will be on the table faster than if you'd ordered the takeaway equivalent. Turn it into a meal by topping with our hearty, quick-cooking veggie gyoza, and don't forget the coriander garnish for a fresh burst of flavour.

Tags:

Plant Based

•Climate Superstar

Allergens:

Gluten

•Soy

•Sulphites

•Wheat

•Sesame

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

carrot

1 bag

green beans

tomato

3 clove

garlic

1 packet

kecap manis

(Contains: Gluten, Soy, Sulphites, Wheat;)

2 tin

coconut milk

1 packet

vegetable gyoza

(Contains: Gluten, Wheat, Sesame; May be present: Soy.)

1 bag

coriander

1 sachet

Southeast Asian Spice Blend

Not included in your delivery

olive oil

2 tbs

soy sauce

(Contains: Gluten, Soy;)

½ tbs

rice wine vinegar

¼ cup

water (for the gyoza)

¾ cup

water (for the soup)

Nutritional Values

Energy (kJ)3323 kJ

Fat38.4 g

of which saturates26.9 g

Carbohydrate97.7 g

of which sugars42.5 g

Protein11.1 g

Sodium2933 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Large Pan

•Lid

Cooking Steps

• Thinly slice carrot into half-moons. Trim green beans and slice into thirds. Roughly chop tomato. Finely chop garlic. • In a small bowl, combine kecap manis, the soy sauce, the rice wine vinegar and a splash of hot water.

• In a large saucepan, heat a drizzle of olive oil over medium-high heat. • Cook carrot and green beans until tender, 4-5 minutes. • Add garlic, Southeast Asian spice blend and tomato and cook until fragrant, 1 minute. • Stir in coconut milk, the sauce mixture and the water (for the soup). Bring to the boil, then reduce heat to medium and simmer until slightly thickened, 3-4 minutes.

• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. • When the oil is hot, add vegetable gyoza, flat-side down, in a single layer. Cook until starting to brown, 1-2 minutes. • Add the water (for the gyoza) and cover tightly with foil or a lid. Cook until water is evaporated and gyoza are tender and softened, 4-5 minutes.

TIP: Watch out, the water for the gyoza may splatter!