Description

Japanese-inspired soup with chicken and kimchi gyoza, served in a light vegetable broth with ribbon vegetables and chili oil

Ingredients

For the soup:

• Chicken kimchi gyoza (store-bought or homemade)
• 2L vegetable stock
• 2 carrots
• 1 large leek
• 3 cloves garlic, minced
• 2 tbs fresh ginger, minced
• 2 tbs soy sauce
• 2 tbs sesame seeds
• Salt to taste

For the chili oil:

• ½ cup neutral oil
• 2 tbs paprika powder
• 2 cloves garlic, minced
• 1 tbs fresh ginger, minced
• 1 tbs chili flakes

Preparation

1. First prepare the chili oil: Heat oil until very hot, remove from heat and add paprika, garlic, ginger, and chili flakes. Set aside to infuse
2. Using a vegetable peeler, create long thin strips from the carrots
3. Cut leek lengthwise and roll up tightly, then slice into thin strips
4. In a large pot, sauté minced garlic and ginger until fragrant
5. Add vegetable stock and bring to a simmer
6. Add carrot strips, leek strips, and soy sauce
7. Add gyoza and cook according to package instructions (usually 3-4 minutes)
8. Add sesame seeds and adjust seasoning with soy sauce or salt
9. Serve in bowls and top with a drizzle of the chili oil

Tips

The vegetables should be cut into long, thin strips to make them easy to eat with chopsticks. The chili oil can be made in advance and stored in a jar for future use.