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Miso noodle soup with corn, pak choi & vegetable gyoza
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Serves: 4
2 corn on the cob
2 x 500ml packs Cooks’ Ingredients Vegetable Stock
2 sheets sushi nori
2 salad onions, greens and whites separated, sliced
4 tsp sunflower oil
1 clove garlic, sliced at an angle
235g pack pak choi, trimmed and quartered lengthways
300g pack Itsu Vegetable Fusion Gyoza
2 tbsp white miso paste
2 x 150g packs Amoy Straight To Wok Udon Thick Noodles
1. Hold the corn vertically on a chopping board, and cut downwards with a sharp knife to release the kernels. Set aside. Place the spent cobs in a large saucepan with the stock, 1½ sheets of nori and salad onion whites. Bring to the boil. Lower the heat and simmer for 12-14 minutes.
2. Heat a large nonstick frying pan over a high heat. Add 2 tsp oil, the garlic, corn kernels and pak choi. Fry for 5-6 minutes, or until the garlic and corn turn golden. Remove and set aside. Return the pan to the heat with the remaining 2 tsp oil, then add the gyoza and fry for 6 minutes, turning regularly until golden and piping hot.
3. Place the miso in a bowl and loosen with a little hot stock. Stir until smooth. Discard the aromatics from the stock (pass through a sieve or use a slotted spoon), then stir in the miso. Bring back to the boil, add the noodles and simmer for 2 minutes. Divide between 4 bowls. Top with the corn, pak choi and dumplings, then scatter the salad onion greens and remaining nori on top.
Cook’s tip Nori is dried edible seaweed pressed into sheets and is often used to wrap sushi. It gives miso soup a deep, savoury flavour. Any left over can be snipped over salads, noodle and rice dishes, using clean scissors.
Typical values per serving:
Energy |
1,614kJ 384kcals |
---|---|
Fat | 9.8g |
Saturated Fat | 1.7g |
Carbohydrate | 51g |
Sugars | 9.3g |
Protein | 18g |
Salt | 1.8g |
Fibre | 10g |
Vegetarian/vegan/low in saturated fat/1 of your 5 a day
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