INGREDIENTS

300ml water
1 tablespoon light soy sauce
1 20g sachet of miso soup
1 carrot, peeled into ribbons
1 head of bok choy, base cut off
6 frozen chicken gyoza
1 egg
1 teaspoon crispy chilli oil
1 spring onion, finely sliced

METHOD

Add the water and miso to the pan, bring to boil and add bok choy and carrot for 2-3 mins, add the gyozas and cook for a further few mins. Whisk the egg and pour in, stir into ribbons. Serve with chilli oil and spring onion garnish.

Thank you to Em the Nutritionist for this super simple and delicious recipe