Emergency Gyoza Soup
Fill a pot with 500ml of water and bring this to a boil.
Crumble a vegetable stock cube, soy sauce, balsamic vinegar and crispy chilli oil into a bowl.
Finely chop your spring onions.
Boil your frozen itsu gyoza for 2 mins (1 min less than the stated cooking time).
Crack an egg into a separate bowl and give it a whisk.
Pour the hot water from the gyoza pan into the bowl that contains your stock and soy mixture. This will form the base of your soup. Whilst stirring your soup on a low heat, drizzle in the egg to form thin wispy strands of egg.
Scoop out the gyoza and add them to the bowl.
Top with sliced spring onions and sesame seeds.