Prep time: 15 minutes
Cook time: 25 minutes
2L ‘chicken’ or vegetable stock
1 tsp ginger finely diced
2 cloves garlic finely diced
1 cup broccoli florets
1 cup cauliflower florets
1 carrot diced
1 cup chinese cabbage shredded
2 bunches bok choy chopped
2 cups mixed mushrooms of your choice (see cooks note)
100g Vermicelli noodles
Frozen vegetable gyoza (however many per person, I served 4 each)
1 fresh lemon juiced (I used from my own tree)
Salt to taste
Fresh chopped corriander and parsley to serve
Dried chilli flakes and fried shallots to garnish (optional)
In a large soup pot add the cauliflower, carrot, ginger, garlic and liquid stock and bring it to a boil (about 15 minutes). Lower the heat and add the broccoli and cabbage and cook for 5 minutes. Add the bok choy, vermicelli noodles and lemon juice and cook for another 5 minutes.
While the soup cooks fry the mushrooms in a pan until crispy (about 10 minutes) and add salt to taste. In another pan fry the gyoza’s about 2-3 minutes on each side until golden and crispy.
In your serving bowls add the chopped fresh parsley and corriander (I put about 1 tbps of each). Add soup to the bowls and top with the crispy mushroom, gyoza, some more fresh herbs, dried chilli flakes and fried shallots.
Cooks note: For the mushrooms I used some enoki, swiss brown and shimeji (beech mushroom).