Gyoza Chilli Noodle Soup – Spicy, Easy, and Packed with Flavor
A quick and flavorful noodle soup featuring crispy pan-fried gyozas, tender noodles, and a spicy chilli-ginger broth—ready in just 20 minutes!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Asian Fusion
- Diet: Vegan
Ingredients
- 3 spring onions (finely chopped, leave a few to top at the end)
- 2 tbsp sesame oil
- 2 tbsp tamari (or soy sauce)
- 800 ml vegetable stock (made with boiling water and stock cube)
- 3 cloves garlic (minced / finely chopped)
- 1 thumb sized piece fresh ginger (grated / minced)
- 1 large red chilli (substitute for 1 tsp chilli flakes)
- 1 tbsp brown sugar
- 100 g noodles (rice, ribbon or even udon will work)
- 5 tenderstem
- 6 gyozas (I used yukata vegan gyozas)
- 1 tsp sesame seeds (to top, optional)
Instructions
1. In a small bowl, combine the minced garlic, grated ginger, tamari, sesame oil, brown sugar, and chilli (or chilli flakes). Whisk together to make a dressing.
2. Heat a deep pan, then add the finely chopped spring onions along with the dressing and fry for around 3 minutes.
3. Pour in the vegetable stock and bring to a gentle simmer.
4. In a separate pan, add a drizzle of sesame oil and fry the gyozas over high heat for 3–4 minutes until crispy, then cover with a lid and steam for another 3–4 minutes.
5. Add the rice noodles and tenderstem to the broth for the final 4–5 minutes of cooking. Cover and steam gently.
6. Serve the soup and noodles in bowls, top with the crispy gyozas and tenderstem.
7. Garnish with extra spring onions, a sprinkle of sesame seeds, and a splash of tamari or chilli flakes if desired.
Notes
You can use store-bought frozen gyozas to save time—just pan-fry and steam per package instructions.
Swap tenderstem for pak choi, spinach, or other leafy greens.
Make it gluten-free by using gluten-free tamari and rice noodles.
Find it online: https://cookingwithramsay.com/gyoza-chilli-noodle-soup/