Gyoza Soup
A cozy, comforting bowl of Japanese-inspired soup made with juicy dumplings, light broth, and fresh vegetables.
Ingredients
Main Ingredients
- 12 pieces frozen gyoza (chicken, beef, shrimp, or veggie)
- 6 cups chicken or vegetable broth
- 2 tbsp soy sauce
- 1 tbsp mirin (or rice vinegar with a pinch of sugar)
- 1 tsp sesame oil
- 2 cloves garlic, minced
- 1 inch piece ginger, grated
- 1 cup napa cabbage, shredded
- 1 medium carrot, julienned
- 2 pieces green onions, sliced
- Optional: mushrooms, bok choy, or spinach for extra veggies
- Chili flakes or sesame seeds (for garnish)
Instructions
Preparation
- In a medium pot, heat sesame oil over medium heat. Add garlic and ginger; sauté for 1 minute until fragrant.
- Pour in chicken or vegetable broth. Stir in soy sauce and mirin. Bring to a gentle boil.
- Add frozen gyoza directly into the simmering broth. Cook for 6–7 minutes until dumplings float and are heated through.
- Stir in napa cabbage, carrots, and mushrooms (if using). Simmer for 3–4 minutes until tender.
- Taste and adjust seasoning with more soy sauce if needed.
- Ladle into bowls, sprinkle with sliced green onions, and garnish with chili flakes or sesame seeds.
Notes
Storage: Enjoy fresh, as dumplings can get soggy if stored too long. If making ahead, keep dumplings separate and add before serving. Protein Boost: Use chicken or beef gyoza, or add a soft-boiled egg for extra richness. Vegetarian Option: Use veggie dumplings and vegetable broth for a fully plant-based version. Serving Idea: Pair with steamed rice or a small salad for a complete Japanese-inspired meal.