Gyoza Chili Noodle Soup

Ingredients Serving: 3 - 4

- Gyozas, recipe below for homemade one (or store bought vegan ones)

- 1 package of rice noodles (sub udon if desired)

- 3 tbsp soy sauce or tamari

- 3 tbsp sesame oil

- 4 cloves of garlic, minced

- 1 inch size of fresh ginger, chopped/minced

- 3 to 4 cups vegetable broth

- 1 tbsp maple syrup or agave

- 2 tsp red chili flakes

- 2 bunches of baby bok choy

- 1 bunch of green onions, sliced

- sriracha

- sesame seeds (optional topping)

- 1 jalapeño (optional topping)

Gyoza Ingredients

- Gyoza wrappers (the total amount of dumplings may vary)

- Shiitake mushrooms, finely chopped (or i like to use king oyster mushrooms when available)

- 1/2 small green cabbage, sliced thinly and chopped

- 2 carrots, thinly julienne cut and chopped

- 1 onion, diced

- 2 cloves of garlic, minced

- 1/2 inch ginger, minced

- 1 tbsp soy sauce

- 1/2 tsp rice vinegar

- 1tsp roasted sesame oil

- salt & white pepper to taste

- sriracha (to taste)

Instructions

Vegetable Gyoza's

1. First lets makes the gyoza's, if you bought some from the store skip this part.

2. In a medium size pan, heat the oil, once warm add the mushrooms, carrots, onions and sauté for 3-5 minutes until lightly browned. Then add the cabbage and continue to sauté for another 5-7 minutes or until the veggies are cooked through. Then add the garlic, ginger and seasonings, adjusting to personal preference. Cook for another minute or two then set aside in a bowl.

3. Once the veggies have cooled, place 1 gyoza wrapper in your hand and add 1 tsp of the vegetable filling to the center of the gyoza wrapper. Dip your finger in water and brush the edges of wrapper.

4. Next fold the wrapper in half over the filling. Using your thumb and index finger, start making pleats on the top part of the wrapper. As you press each pleat from one side to the next shaping the gyoza nicely, make sure you press tightly so there are no air pockets.

5. Next on a baking trey, line the finish gyoza's and set aside until you're ready to fry in the pan.

Chili Noodle Soup

1. In a small bowl whisk together the garlic, ginger, soy sauce/tamari, sesame oil, maple syrup/agave, red chili flakes, set aside.

2. Next in a large sauce pan add some oil on medium heat, when hot add the green onions and the chili oil dressing and sauté for a few minutes, next add the vegetable stock.

3. Next in a medium pot cook the rice noodles according to directions, once cooked rinse them in a colander under cold water and set aside.

4. In a separate pan, warm up some sesame oil and add the gyoza's. Fry on high heat for 5-6 minutes or until crispy... then cover with a lid to steam them for another 5 minutes.

5. Now add the cook noodles to the broth and bok choy, taste and adjust seasonings if desired. Sometimes i like to add a little sriracha at this point to give it a kick.

6. Next divide the soup into bowls, topping them with the gyoza's, sprinkle the extra green onions, jalapenos, sesame seeds & red pepper flakes. Enjoy!