Pork and vegetable gyoza soup

Instructions

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.