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!
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.
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)
Nutritional Values
Utensils
Instructions
• 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!
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