Gyoza soup with Thai curry


5 Gyoza
100 g Chinese cabbage cut into stripes
Vegetables (e.g. soya, carrot, courgette)
250 ml Japanese broth or chicken broth
100 ml soy milk
1 tbsp soy sauce
10 g white sesame seeds, roasted and ground
1 tbsp chopped leeks


Do not boil soy milk for a long time so as to keep the aroma and to prevent it from curdling


1) Heat the broth
2) Add the cut up vegetables, gyoza and soy sauce
3) Add soy milk and the roasted sesame seeds, and cook gently for a little while
4) Decorate with the chopped leeks