Miso Soup with Gyoza

1. 1

   Chop the mushrooms and tofu into small pieces.

   5 min

2. 2

   Boil the gyoza (mushroom khinkali) and mushrooms in vegetable broth for about 10 minutes, until the dumplings are cooked.

   10 min

3. 3

   Pour five tablespoons of broth into the miso paste and mix well until smooth.

   3 min

4. 4

   Pour the resulting miso paste mixture into the broth and bring to a boil, then remove from heat.

   2 min

5. 5

   Place spinach leaves and tofu in bowls, and pour miso broth with mushrooms and dumplings over them.

6. 6

   Sprinkle everything with chopped green onion rings.

1 serving ≈ 400 g

Nutrition values are estimates. - means data is unavailable.