Ginger miso soup with steamed itsu King Prawn Gyoza and pak choi
Add some zing to your evening meal with this ginger miso soup with steamed itsu King Prawn Gyoza and pak choi recipe. Quick, easy, and packing a serious punch to the taste buds, it’s a firm favourite at WHL HQ.
Serves 1
Ingredients
For the soup
8 itsu King Prawn Gyoza dinner dumplings
A 25g sachet of itsu miso soup
10g of ginger (cut into matchsticks sized pieces)
2 baby pak choi (cut into quarters)
A handful of finely chopped coriander
Method
Empty the itsu miso paste into a small pan and add in the ginger and coriander, pour in 400 millilitres of boiling water and bring the stock to a gentle simmer for 2 minutes. Add the itsu King Prawn Gyoza dinner dumplings and pak choi and steam for a further 3 minutes. Finally, ladle the soup into a deep bowl.
Tip! For a more filling meal, why not add some rice noodles?
You might also like this king prawn gyoza recipe or our fragrant lemongrass prawn noodle soup.
