Pour the chili oil into a medium-sized saucepan on low heat. Add half of the thinly sliced spring onions (the white parts) and season with a pinch of salt. Fry for 2 minutes until fragrant.

Stir in the minced garlic and finely grated ginger, frying for about 1 minute until they release their delicious scents.

Gently add the gyozas, pak choi chunks, spiralised courgette, vegetable stock, and soy sauce into the saucepan. Stir to mix everything together beautifully.

Cover with a lid and let it simmer for around 7 minutes, allowing the flavors to meld together and the gyozas to heat through.

Ladle the comforting Gyoza Soup into bowls and finish with a sprinkle of the remaining spring onions and a touch of chili flakes for an extra kick.