Japanese Dumpling Soup (Gyoza Soup)

By No Recipes · 20 min

Ingredients

Instructions

1. Add the dashi, sake, soy sauce and salt to a pot and bring to a boil.
2. Add the Napa cabbage, the white parts of the scallions and the shiitake mushrooms. Cook until the cabbage is tender, about 10-12 minutes.
3. Bring a large pot of water to a boil. Add the gyoza and stir right away so they don't stick together.
4. When the water returns to a boil and the gyoza float to the surface (about 1 minute), lift them out into the soup with a slotted spoon.
5. Simmer the gyoza in the soup for another 2-3 minutes. Frozen dumplings need a little longer.
6. Stir in the scallion greens and sesame oil, then divide between 2 large bowls.

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