Japanese gyoza and shiitake soup

Preparation

A super-speedy lunch packed with the punchy flavour of kimchi. Toss in any veggies you have in the fridge – carrots, broccoli and leeks all work well.

1. Add the dried mushrooms and soy sauce to the hot stock and set aside for 15 minutes for the mushrooms to hydrate.

2. Finely slice the garlic and spring onions, then cut the peeled ginger into matchsticks. Heat the sesame oil in a large saucepan and gently fry the garlic, spring onion and ginger for 2-3 minutes. Slice the chestnut mushrooms and add to the pan for earthiness, frying for another 3-4 minutes.

3. Add the warming stock to the pan and simmer for 5 minutes, then add the gyoza and simmer for a further 2 minutes. Shred the cabbage and add to the pan for crunch. Simmer for 2 more minutes, then ladle into bowls to serve.