＜Ingredients＞

Gyoza 3 pieces
Hondashi (bonito broth) or Chicken soup stock 1 cube
Chinese cabbage 40 grams
Carrot 30 grams
Japanese Mustard Spinach (Komatsuna) 30 grams
Silken tofu 1/4
Water 1 cup

＜Cooking Method＞

1. Cut Chinese cabbage, carrots and spinach into small, bite size pieces.
2. Add water and chicken soup stock in a small pot and heat it until it boils.
3. Add frozen Gyoza, silken tofu and the vegetables ingredients from step 1, stew them for about 10 mins.