Why Make This Recipe
Gyoza Soup is a warm and comforting dish that combines delicious Japanese dumplings with fresh vegetables in a flavorful broth. It’s perfect for a cozy night in or when you need a quick and healthy meal. Plus, this recipe is easy to make and full of vibrant flavors that will please everyone at the dinner table.
How to Make Gyoza Soup
Ingredients:
- 5 vegetable gyozas ((£3.50 for 20))
- 2 spring onions, thinly sliced ((£0.40))
- ½ – 1 bulb pack choi, sliced into chunks ((£1.00))
- 20 g ginger, finely grated ((£0.50))
- 1 clove garlic, minced ((£0.69)=(£0.23))
- ½ courgette, spiralised ((£1.00))
- 500 ml vegetable stock
- 1 tbsp soy sauce
- 1 tbsp chilli oil
- Salt & pepper
Directions:
- Start by adding the chilli oil into a medium-sized saucepan on low heat.
- Add half of the thinly sliced spring onion (the white end) into the pan and season with salt. Fry for a couple of minutes.
- Next, add the garlic and ginger and fry for a minute before adding all the ingredients: the gyozas, pak choi, courgette, stock, and soy sauce.
- Stir to combine and cover the pan with a lid. Simmer for around 7 minutes.
- Serve with a sprinkle of spring onions and chilli flakes. Enjoy!
How to Serve Gyoza Soup
Serve hot in bowls. You can add some extra spring onions on top for color and a sprinkle of chilli flakes for those who like a bit of heat. This soup is filling on its own but can also be served alongside rice or a light salad.
How to Store Gyoza Soup
If you have any leftovers, store them in an airtight container in the fridge. The soup is best eaten within 2-3 days. Reheat gently on the stove or in the microwave before serving again.
Tips to Make Gyoza Soup
- Feel free to use frozen gyozas for convenience. They will work just as well!
- Adjust the amount of ginger and garlic to suit your taste.
- For a richer broth, use homemade vegetable stock if you have time.
Variation
You can add other vegetables like mushrooms, carrots, or bell peppers based on your preference. If you want protein, tofu or cooked chicken can also be a great addition.
FAQs
1. Can I make this soup vegan?
Yes, ensure that the gyozas and vegetable stock are vegan-friendly.
2. How can I make this soup spicier?
Add more chilli oil or sprinkle in some crushed red pepper flakes for added heat.
3. Can I freeze Gyoza Soup?
It’s best to freeze the gyozas separately and add them fresh when you reheat the soup. This way, they won’t get mushy.
Gyoza Soup (Japanese Dumpling Soup)
Equipment
- Large pot or Dutch oven
- Ladle
Ingredients
For the Soup
- 6 cups chicken broth
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 inch ginger grated
- 2 cloves garlic minced
- 1 tsp sesame oil
- 12 count gyoza dumplings frozen or fresh
- 4 heads bok choy chopped
- 2 stalks scallions sliced
- 1 cup shiitake mushrooms sliced
For Garnish (Optional)
- Chili oil to taste
- Toasted sesame seeds for garnish
Seasoning (Optional)
- Salt to taste
- Pepper to taste
Instructions
Cooking steps
- Combine chicken broth, soy sauce, mirin, grated ginger, minced garlic, and sesame oil in a large pot or Dutch oven. Bring the mixture to a simmer over medium heat.
- Add the gyoza dumplings to the simmering broth and cook according to package directions, usually 5-7 minutes for frozen dumplings.
- Stir in the chopped bok choy, sliced scallions, and sliced shiitake mushrooms. Cook for another 2-3 minutes until the vegetables are tender-crisp.
- Taste the soup and adjust seasoning with salt and pepper if needed. Ladle the soup into bowls.
- Optionally, drizzle with chili oil and sprinkle with toasted sesame seeds before serving.