prep time 5 mins
cook time 8 mins
Empty the miso paste into a small pan.
Add the ginger and coriander stems.
Pour over 400ml of boiling water.
Bring to a gentle simmer & cook for 2 minutes to infuse the flavours.
Add the classic prawn gyoza and pak choi, steam for a further 3 minutes, ladle into a deep bowl and top with the coriander leaves.