This week I’ve been feeling crummy with either a cold or allergies and I’ve just been craving some soup despite the heat. I LOVE these Thai Vegetable Gyozas from Trader Joe’s so when my sister mentioned she used them in soup when she was sick, I had to give it a try. I wanted to combine my top 2 favorite Asian soups together to make a tasty combo so I made a wonton/ mushroom & green onion soup and it was ready in under 10 minutes! When you don’t feel good you don’t want to spend an hour making soup… believe me. I made it as easy as possible and it was delicious! Just be careful not to overcook your gyozas or they’ll fall apart in your soup. We also wanted more soup but the dumplings were gone, so I added some leftover rice to the broth and it was good as well. This might be a new favorite in the winter, so I’ll be stocking up my freezer with these dumplings now.
Speedy Wonton & Mushroom Soup
Serves 3-4
15 Thai Vegetable Gyozas (Trader Joe’s frozen)
10 cups water
1 tsp Vegetarian Better than Bouillon Beef flavor
10 oz white button mushrooms, thinly sliced
5 green onions, thinly sliced
1/2 tsp ginger and garlic powders
pepper to taste
- Bring your water, bouillon, mushrooms, green onions, and spices to a boil.
- Bring back down to a low simmer and add the gyozas for 3-5 minutes until just cooked through. Don’t overcook or they’ll fall apart.
- All done in 10 minutes! Hooray!
