Soup with Lettuce and Gyoza Skin

Wonton-like Soup

  • By
    Hiroka Kobachi
  • Time
    10 minutes
Soup with Lettuce and Gyoza Skin

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
  • Calories
    119
  • Sodium
    403mg
  • Fat
    7g
  • Protein
    2.5g
  • Carbs
    11.4g
  • Fiber
    1.65g

Ingredients

Servings
-
2
+
Imperial
  • sheets Lettuce
  • pieces Gyoza skin
  • 0.85  cup Soup stock
  • to taste Salt
  • tsp Soy sauce
    • A
    • 0.18  oz Minced garlic
    • tsp Sesame oil
    • tsp Ra-yu (Chinese red chile oil)
    • tsp Fried onions
    • 0.33  tsp Soy sauce

Instructions

Step 1

Prepare the "Eatable Ra-yu (Chinese red chile oil)"
Add ingredients (A) in a pan and heat over low heat for 5 minutes.

Step 2

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.

Step 3

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.

Tips

  • 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.
Japanese Side Dishes Expert

Born in Shizuoka Prefecture, Hiroka is a registered dietitian that has experience at cooking schools, vegetable stores and has made appearances in major recipe video media. While feeling doubts about the lack of casual vegetable dishes during an overseas trip, she discovered anew about the abundance of vegetables in Japanese foods, especially the importance of Japan’s side dish culture. One of her goals is to increase the number of people around the world who understand how to prepare balanced meals, especially through the use of side dishes.