This is a quick and easy dish that uses gyoza skins to make a delicious wonton soup. You will enjoy the smooth texture of the gyoza skin and more than your typical serving of lettuce, as it is easier to eat than when raw.
Also the flavorful ""Eatable Ra-yu (Chinese red chile oil)"" with garlic and onion, is a popular sauce in Japan right now. Give it a try if you like a little spice!
Nutrition per Serving
- 3 sheets Lettuce
- 4 pieces Gyoza skin
- 0.85 cup Soup stock
- to taste Salt
- 1 tsp Soy sauce
- 0.18 oz Minced garlic
- 2 tsp Sesame oil
- 1 tsp Ra-yu (Chinese red chile oil)
- 1 tsp Fried onions
- 0.33 tsp Soy sauce
Prepare the "Eatable Ra-yu (Chinese red chile oil)"
Add ingredients (A) in a pan and heat over low heat for 5 minutes.
Put soup stock in a pot and bring to a boil. Tear the gyoza skins into bite-sized pieces, add them and boil for 2 minutes.
Tear lettuce and add into the soup, add salt and soy sauce to taste, and bring to a boil for about 30 seconds.
Serve in a bowl and pour the "Eatable Ra-yu (Chinese red chile oil)" on top if you like.
- Kombu dashi is used for the Vegan/Vegetarian version, but other soup stocks of your choice can be substituted.
- The gyoza skins tend to stick together in the soup, so make sure to break them up as you heat the soup.
- Eatable Ra-yu (Chinese red chile oil) is also delicious poured over tofu or somen noodles.