Chicken Gyoza in a Shoyu-Style Broth
with Carrots, Peas, Bok Choy & Napa Cabbage
Nothing says comfort like homemade soup! You’ll simmer up a sumptuous ramen-style broth infused with ginger and scallions. Add wholesome bok choy, cabbage, peas, and carrots, plus juicy chicken gyoza dumplings. Finish it all with zippy scallion greens and tangy gyoza sauce, and you’re ready to feed a crowd in just 25 minutes!
This recipe is double the typical servings, providing 4 servings and 8 servings for a 2 person and 4 person box respectively.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Scallions
1 thumb
Ginger
1 tablespoon
Sesame Oil
(Contains Sesame)
1 teaspoon
Garlic Powder
4 tablespoon
Soy Sauce
(Contains Soy, Wheat)
2 unit
Pork Ramen Stock Concentrate
3 unit
Veggie Stock Concentrate
4 ounce
Shredded Carrots
4 ounce
Peas
4 ounce
Bok Choy and Napa Cabbage
2 unit
Sesame Ginger Chicken Gyoza
(Contains Sesame, Soy, Wheat)
Not included in your delivery
Cooking Oil
Sugar
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Peel and mince ginger.
• Heat sesame oil and a drizzle of oil in a large pot over medium-high heat. Add scallion whites and ginger; cook, stirring, until scallion whites begin to brown, 30-60 seconds. • Add garlic powder and cook, stirring, until fragrant, 10-15 seconds. • Stir in 5 cups water, soy sauce, ramen stock concentrates, veggie stock concentrates, and 1 tsp sugar (8 cups water and 2 tsp sugar for 8 servings). Bring to a boil. TIP: Cover the pot to help broth boil faster.
• Once broth is boiling, carefully add carrots, peas, bok choy and napa cabbage, and gyoza* (reserve gyoza sauce for serving); stir to combine. Return to a boil and cook, stirring occasionally, until veggies are tender and gyoza are warmed through, 5-6 minutes.
• Serve soup family style or divide between bowls; garnish with scallion greens and gyoza sauce to taste (or serve on the side).
