Pork and vegetable gyoza soup

Choose your favourite store bought gyoza brand for a quick, flavoursome meal packed with fibre, iron and protein.

Serves: 4

Time to make: 25 mins

Ingredients

10 fresh or frozen pork gyozas
10 fresh or frozen vegetable gyozas
4 cups reduced-salt vegetable stock
¼ cup kecap manis
4 whole star anise
5cm-piece fresh ginger, thinly sliced
2 garlic cloves, thinly sliced
1 cup shredded carrot
425g can baby corn, drained, halved
3 spring onions, cut into 3cm lengths, plus extra, finely sliced, to serve
3 mini red capsicums, finely sliced
300g packet firm tofu, drained, cut into 2cm cubes

Instructions

Stay Awake

1 Heat a large non-stick frying pan over medium-high heat. Working in batches, lightly spray gyozas with olive oil, then add to pan and cook for 3 minutes each side or until golden brown.

2 Meanwhile, place 5 cups water, stock, kecap manis, star anise, ginger and garlic in a large heavy-based saucepan and bring to the boil over high heat.

3 Add gyoza, carrot, corn, onion and capsicum to soup. Reduce heat to low. Simmer for 3 minutes or until veg are warmed through.

4 Divide hot soup among four bowls. Top with tofu and serve sprinkled with extra onion.

HFG tip

If growing teenagers need extra sustenance, just add wholegrain 2-minute noodles (minus the flavour sachets) to bulk out this soup.

Nutrition Info (per serve)

Calories 518 cal

Kilojoules 2167 kJ

Protein 24.2 g

Total fat 16.7 g

Saturated fat 5.6 g

Carbohydrates 64.6 g

Sugar 25.8 g

Dietary fibre 10.2 g

Sodium 923 mg

Calcium 68 mg

Iron 4.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.