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Plant-Based Gyoza & Udon Noodle Soup
Plant-Based Gyoza & Udon Noodle Soup

Plant-Based Gyoza & Udon Noodle Soup

with Veggies & Sweet Chilli Sauce

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!

Tags:
Plant Based
Calorie Smart
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

1

carrot

1

tomato

1 clove

garlic

1 packet

Plant-Based Fish Sauce

1 sachet

vegetable stock powder

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

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

1
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
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
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.

4
4

• Divide udon noodle soup between bowls. • Top with gyoza. • Sprinkle with crispy shallots and drizzle over sweet chilli sauce to serve. • Enjoy!

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