Simple Gyoza Soup

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Simple Gyoza Soup

Yield 2

ingredients

• 3 cups low-sodium chicken bone broth
• 2 teaspoons white miso paste
• 2 teaspoons low-sodium soy sauce
• 1 carrot, peeled into ribbons
• 1 head bok choy, sliced
• 12 frozen Trader Joes's chicken or veggie gyoza
• 3 ounces silken tofu, cubed (or 2 egg whites)
• 2 teaspoons chili oil
• 2 spring onions, finely sliced
• 2 tablespoons fresh cilantro, chopped

Instructions

1. Add broth to a pan with the miso and soy sauce. Bring to a gentle simmer, then add the carrot and bok choy and simmer for 1 minute. Drop in the frozen gyoza and simmer for 3-4 minutes until the gyoza are cooked through.
2. Either cube the tofu and add it to the soup, or in a small bowl, whisk the egg, then slowly pour It into the hot soup, stirring gently to allow ribbons to form.
3. Serve with drizzle of chili oil, and a scattering of spring onion and cilantro.

Nutrition Facts

Calories

265

Fat

7 g

Sat. Fat

1 g

Carbs

23 g

Fiber

3 g

Net carbs

20 g

Sugar

6 g

Protein

26 g

Sodium

1100 mg

Cholesterol

0 mg