Plant-Based Gyoza & Udon Noodle Soup
with Veggies & Sweet Chilli Sauce
- 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!
Ingredients
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)
Utensils
Cooking Steps
• 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.
• 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.
• 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.
• Divide udon noodle soup between bowls. • Top with gyoza. • Sprinkle with crispy shallots and drizzle over sweet chilli sauce to serve. • Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The broth divides opinion — many love its umami depth, while others find it too tangy, sweet, or tomato-forward for an Asian-style soup. Adding chilli, ginger, or salt can help balance the flavour to your taste.
- Ease of prep: Most found this a quick and straightforward cook, though some noted the gyoza need careful attention to avoid sticking or falling apart in the pan.
- Suggestions: Several reviewers recommend cooking the gyoza separately and serving them alongside the soup rather than on top, to keep them intact and crispy. Some also suggest adding extra water or stock for a soupier broth, and swapping sweet chilli sauce for chilli oil for more heat.
- Leftovers: A few customers noted the flavours improved the next day, making it a solid option for reheated leftovers.
- Portions: Some found the noodle-to-vegetable ratio heavy, and suggested reducing the udon and adding more greens for a lighter, more balanced bowl.
