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Tofu Gyoza Rice Noodle Soup

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Preperation

Ingredients

Tofu & Vegetable Gyoza 5pcs
Dried rice noodle (1mm) 180 – 200g
Pak Choi, half cut 4pcs
Shiitake mushroom, sliced 40g (1 cup)
Veggie stock cube 10g (1 EA)
Water 900ml (4½cup)
Spring onion, sliced, to garnish

 bibigo Tofu & Vegetable Gyoza

instructions:

Soak the rice noodles in cold water for 30 minutes.
Blanch them in boiling water for about 30 seconds, then remove
and place them through a sieve.
Place blanched and drained rice noodles in a bowl.
Add concentrated veggie stock to water and let it boil.
Add Shiitake mushrooms and Gyoza and boil over medium heat
for about 3 minutes.
Add some Pak Choi and boil for about 1 minute, then pour into a bowl with noodles.
Garnish with sliced spring onion as desired.

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