Plant-Based Gyoza & Udon Noodle Soup

Name: Plant-Based Gyoza & Udon Noodle Soup with Veggies & Sweet Chilli Sauce
Total time: 25 min
Yield: 2
Cuisine: Japanese
Ingredients: olive oil; 1 carrot; 1 tomato; 1 clove garlic; 1 packet Plant-Based Fish Sauce; 1 sachet vegetable stock powder; 1 tsp rice wine vinegar; 1 packet udon noodles; 1 bag baby spinach leaves; 1 packet vegetable gyoza; 1 packet crispy shallots; 1 packet sweet chilli sauce; 1 packet Plant-Based Asian Mushroom Sauce; ¼ cup water (for the gyoza); 1.5 cup water (for the soup)

with Veggies & Sweet Chilli Sauce

4.0(836)

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Calories

:

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Protein

:

18.5g protein

Preparation Time

:

25 minutes

Difficulty

:

Easy

Calorie Smart

Allergens:

Gluten
Soy
Sulphites
Wheat
Sesame
Soy
May contain traces of allergens

Take our veggie gyoza and turn them into a stellar soup topper. Together with the al dente udon, they make this delightfully umami Asian-style soup a solid meal. Add the finishing touch with crispy shallots and a drizzle of sweet chilli sauce. *This recipe is under 650kcal per serving.* *Farmers across Australia are still experiencing the impacts of the recent heavy rains. This is affecting our supply of fresh veggies and as such, you may notice some changes to your ingredients. Don’t worry, your recipe will be just as delicious!*

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1

carrot

1

tomato

1 clove

garlic

1 packet

Plant-Based Fish Sauce

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

1 sachet

vegetable stock powder

1 packet

udon noodles

(Contains: Gluten, Wheat;)

1 bag

baby spinach leaves

1 packet

vegetable gyoza

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

1 packet

crispy shallots

1 packet

sweet chilli sauce

1 packet

Plant-Based Asian Mushroom Sauce

(Contains: Soy;)

Not included in your delivery

olive oil

1 tsp

rice wine vinegar

¼ cup

water (for the gyoza)

1.5 cup

water (for the soup)

Nutritional Values

Energy (kJ)2523 kJ

Fat14 g

of which saturates3.8 g

Carbohydrate103.1 g

of which sugars28.7 g

Protein18.5 g

Sodium3034 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

PDF

1

• Thinly slice carrot into half-moons. Roughly chop tomato. Finely chop garlic. • In a large saucepan, heat a drizzle of olive oil over medium-high heat. • Cook carrot, tossing, until tender, 3-4 minutes. • Add tomato and garlic and cook until fragrant, 1 minute.

2

• Add plant-based Asian mushroom sauce, plant-based fish sauce, vegetable stock powder, the rice wine vinegar and the water (for the soup). Bring to a simmer, 2-3 minutes. • Add udon noodles and cook, stirring occasionally with a fork, until noodles are separated, 2-3 minutes. • Add baby spinach leaves and cook, stirring, until wilted, 1 minute. Remove from heat and cover to keep warm.

3

• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. • When 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 a lid or foil (watch out, the water may spatter!). • Cook until gyoza are tender and water is evaporated, 4-5 minutes.