miso, ginger and Thai basil broth with crispy itsu gyoza

Feeds – 4

Preparation time – 10 minutes

Cooking time – 20 minutes 

Ingredients –

Broth –

2 sachets of itsu miso’easy paste

1 ltr of chicken stock

2 inch ginger – finely grated/minced

1 clove garlic – finely grated/minced

2 sprigs of Thai basil

1 spring onion – finely sliced

1 tbsp mirin

dash of sesame oil

dash of white pepper

Vegetable platter –

Mushroom selection – around 200g  Enoki/White beech mushroom/Shitake

2 pak choi – quartered

1 red chilli – finely sliced

small bunch of coriander

small bunch of Thai basil

1 spring onion – finely sliced

Generous dash of sesame oil

12 itsu frozen gyoza – pork, chicken or prawn work well with this broth

Instructions – 

Combine all the broth ingredients and place over a medium heat. Avoid boiling and just simmer the stock for around 15 minutes.

To cook the gyoza, add a generous glug of sesame oil to a large non-stick frying pan, place over a medium heat and once hot add in the frozen gyoza. Cover with a lid or foil so they part steam and part fry flipping over half way through. Check that the gyoza is piping hot before serving. 

Divide the broth across four bowls, add in around three gyoza to each serving then allow everyone to help themselves to the remaining vegetables and herbs.

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