＜Ingredients＞

Gyoza 12 pieces
Clams 250 g
Chinese cabbage kimchi ½ bunches
A: Shiitake mushroom 4 pieces
A: Zucchini 1 stick
A: Scallions 1 bunch
B: Garlic 2 pieces
B: Ginger ½ piece
B: Pepper powder 2 tsp
B: Salt and pepper 1 ½ tbsp each
B: Gochujang (Korean red chili paste) 1 ½ tbsp
B: Miso 1 ½ tbsp
B: Chinese soup base powder 3 cups

＜Cooking Method＞

1. Cook the frozen gyoza in boiling water for 2 to 3 minutes.
2. Cut Chinese cabbage kimchi and all the ingredients in group A, into small, bite sized pieces.
3. Put all the cut vegetables, clams and group B seasoning in a pot and heat them up to make chige soup.
4. When it starts to simmer, add Gyoza.