Miso Soup, Homemade Gyozas, and Poached Egg
Take your taste buds on a journey to Japan with this comforting miso soup, served alongside homemade gyozas and a perfectly poached egg. The subtle saltiness of the miso beautifully complements the crisp-tender bite of the dumplings and the rich, runny yolk, creating a harmonious medley of flavors. Surprisingly simple to prepare, this trio is ideal for anyone seeking a satisfying Asian-inspired meal at home.
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Preparation 15 min
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Baking 15 min
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Servings 4
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Level Intermédiaire
Ingredients
For the broth
For the garnish
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Ustensils
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Pre-requisite recipe
Preparation steps
Prepare the Gyozas
Prepare the broth
Poach the eggs
Plating
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Miso Soup, Homemade Gyozas, and Poached Egg
Take your taste buds on a journey to Japan with this comforting miso soup, served alongside homemade gyozas and a perfectly poached egg. The subtle saltiness of the miso beautifully complements the crisp-tender bite of the dumplings and the rich, runny yolk, creating a harmonious medley of flavors. Surprisingly simple to prepare, this trio is ideal for anyone seeking a satisfying Asian-inspired meal at home.
Ingredients
For the broth
- Chicken broth : 1.5 liters
- Brown Miso : 3 tablespoons
- Soy sauce : 3 tablespoons
- Rice vinegar : 2 tablespoons
- Roasted sesame oil : 1 teaspoon
- Caster sugar : 1 teaspoon
- Garlic Cloves (Minced) : 2
- Fresh ginger (Grated) : 1 teaspoon
For the garnish
- Gyozas : 16
- Eggs : 4
- Yellow Bell Pepper : 1
- Shiitake Mushrooms : 200 grams
- Bok Choy : 200 grams
- Green Onions : 2
- Sesame seeds : To Taste
- Cayenne pepper (Flakes) : To Taste
Preparation steps
Prepare the Gyozas
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For the ultimate experience, prepare our homemade gyoza recipe.
Otherwise, use pre-made gyozas.
Prepare the broth
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In a saucepan, heat the sesame oil over medium heat.
Add the garlic and ginger, sauté for 1 minute to release their aromas. -
Pour in the hot broth, soy sauce, rice vinegar, and sugar.
Dissolve the brown miso in a bit of hot broth before adding it to the saucepan.
Add the mushrooms and let simmer for 5 minutes. -
Add the gyozas directly to the broth and cook for 5 minutes (or according to package instructions if frozen).
Add the bell peppers and bok choy in the last 2 minutes of cooking.
Poach the eggs
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While the gyozas are cooking, prepare a pot of simmering water with a splash of white vinegar.
Crack an egg into a ramekin. Using a spoon, create a whirlpool in the water and gently slide the egg into the center.
Poach for 3 minutes for a runny yolk. Remove with a slotted spoon and drain on paper towel.
Repeat for the remaining eggs.
Plating
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Divide the gyozas and vegetables between 4 bowls.
Ladle the hot broth over them.
Gently place a poached egg in the center of each bowl.
Sprinkle with green onions, sesame seeds, and chili flakes if desired.
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