1 (16oz bag) frozen Thai Shrimp Goyza (I used chicken, I don't like seafood)
4 cups (one 32oz carton) Low Sodium Organic Free Range Chicken broth
1 tsp soy sauce
1 small garlic clove crushed or 1/2 tsp jarred crushed garlic (I used 1 cube of their frozen crushed garlic)
3 cups (1 bag) of frozen Stir-Fry Vegetables
1 egg (optional - but I used it)
1 tsp Toasted Sesame Oil
Black Pepper
In a medium pot (a large pot would have been better!), heat broth, soy sauce and garlic over medium-high heat. Bring mixture to a boil. Add gyoza and vegetables. When mixture boils again, reduce heat to medium-low and cook for 5 minutes.
If using egg, beat with a fork until frothy. Slowly pour into boiling soup in a thin stream, creating cooked ribbons of egg. If you prefer, you can pan-fry the gg and cut into strips or squares to use as a garnish.
Remove from heat. Stir in sesame oil. Sprinkle with black pepper to taste.
How easy is that?? Needed a touch of salt but it tasted pretty good!
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