Detox Gyoza Soup

Ingredients

• 300ml (1¼ cups) water
• 1 tbsp light soy sauce
• 1 x 20g (¾oz) miso soup sachet
• 1 carrot, peeled into ribbons
• 1 head of bok choy, base cut off
• 6 gyoza, frozen (I use chicken)
• 1 egg
• 1 tsp crispy chilli oil
• 1 spring onion (scallion), finely sliced

Instructions

1. Add the water to a pan with the light soy sauce and the contents of the miso soup sachet.
2. Bring to a gentle simmer, then add the carrot and bok choy and simmer for 1 minute.
3. Drop in the frozen gyoza and simmer for 3–4 minutes until cooked through.
4. In a small bowl, whisk the egg, then slowly pour it into the hot soup, stirring gently to allow ribbons to form.
5. Serve with the crispy chilli oil drizzled over and a scattering of spring onion on top.

Notes

Macros: under 400kcal and 20g protein per serving.