Ankake Gyoza Soup recipe - ingredients, nutrition and when to eat it
Ankake gyoza soup is a Japanese soup made by simmering gyoza and vegetables in dashi, then thickening the broth with starch.
Ankake gyoza soup is a Japanese soup made by simmering gyoza and vegetables in dashi, then thickening the broth with starch. The warm, gentle broth goes well with the dumplings and vegetables, making it a good choice for lunch or dinner on a chilly day.
Japanese · 20 minutes to cook
Nutrition (per 633g serving): 278.8 kcal · protein 11.3g · carbohydrate 46.4g · fat 6.9g · sodium 803.9mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Stir the starch slurry again just before adding it so the broth thickens evenly.
Tips: If the gyoza are frozen, add them straight to the broth without thawing and cook for 2–3 minutes longer.
Tips: If the broth gets too thick, add a little hot water at a time until it reaches the consistency you like.
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Ingredients (1 serving)
- Gyoza — 5 pc
- Bok choy — 1 pc
- Shiitake mushrooms — 1 pc
- Kombu — 5 g
- Water — 350 ml
- Soy sauce — 1 tsp
- Mirin — 1 tsp
- Potato starch — 1 Tbsp
- Water for mixing the starch — 2 Tbsp
- Scallions — 1 Tbsp