Easy Gyoza Soup

Ingredients

• 3 cups dashi
• 2 tablespoons sake
• 1 tablespoon soy sauce
• 1/4 teaspoon salt
• 150 grams Napa cabbage ((sliced into strips))
• 50 grams fresh shiitake mushrooms ((trimmed and sliced))
• 12 gyoza dumplings
• 30 grams scallions ((thinly sliced))
• 1 teaspoon toasted sesame oil

Instructions

1. 1

   Make broth: To make the soup broth, add 3 cups dashi, 2 tablespoons sake, 1 tablespoon soy sauce, and 1/4 teaspoon salt to a pot and bring to a boil.

2. 2

   Cook vegetables: Add 150 grams Napa cabbage, the white parts of the scallions, and 50 grams fresh shiitake mushrooms. Cook the vegetables until the cabbage is tender (~10-12 minutes).

3. 3

   Parboil gyoza: Bring a large pot of water to a boil and add 12 gyoza dumplings. Stir right away to prevent the dumplings from sticking together.

4. 4

   Transfer to soup: When the water has returned to a boil, and the gyoza have floated to the surface (~1 minute), transfer them to the soup with a slotted spoon.

5. 5

   Cook gyoza: Continue cooking the gyoza in the soup for another 2-3 minutes. If you are using frozen dumplings, you'll want to cook them for a little longer.

6. 6

   Season and serve: Finish the gyoza soup by adding 30 grams scallions and 1 teaspoon toasted sesame oil, and serve it by dividing it between 2 large bowls.