Gyoza Soup
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In just 15 minutes, make the most flavorful Gyoza Soup recipe! It’s so easy to put together and is bursting with rich Japanese flavors, like miso, ginger, and garlic. If you love miso soup and dumplings, then you’re going to love this recipe that combines the two Japanese dishes into one easy meal!
Table of contents
One of the most popular recipes on the blog is this Thai Coconut Potsticker Soup. It’s simple, flavorful, and easy to make with frozen potstickers, which is what makes it a winner!
I took a page from that recipe and made this Miso Soup with Gyoza Dumplings. This Japanese-inspired recipe is incredibly flavorful and easy to make with frozen gyoza’s. The entire meal comes together in just 15 minutes making it an easy weeknight dinner! And if you have leftovers, it’s just as delicious the next day heated up for lunch.
Why you’ll love this soup
- It’s delicious. The combination of textures and flavors in this soup is a winner!
- It’s quick and easy to make. Do you have one pot and 15 minutes? Then you’ve got dinner!
- It’s full of flavor. The broth is seriously amazing, full of salty, spicy and umami flavors. Then toss in pan fried gyoza and fresh bok choy, and the flavor level is off the charts!
Ingredients
- Frozen gyoza – I picked up the frozen chicken and pork gyoza, used in this recipe, at Costco. You can find frozen gyoza at most major grocery stores on the freezer aisle, or at an Asian market. Feel free to use pork, chicken, vegetable, or a combination of pork and chicken gyozas. Really any type of frozen gyoza will work for this recipe.
- Canola oil – or another vegetable oil with a high smoke point, like avocado oil, peanut oil, sunflower oil, or vegetable oil.
- Green onions – used both in the soup and to garnish the soup at the end.
- Minced garlic – I recommend fresh minced cloves for the best flavor, but in a pinch you can use a jar of minced garlic.
- Ginger paste – this can be found in the produce section of most major grocery stores. It’s easy to use and will last for a long time in the fridge. You can also grate a knob of fresh ginger into the soup, if you prefer.
- Chicken broth – feel free to make your own at home with chicken bouillon, or purchase boxes of premade chicken broth at the grocery store.
- Soy sauce – for this recipe, I recommend a low sodium soy sauce. The chicken broth and miso paste both already add a lot of saltiness to this recipe.
- White miso paste – miso is a delicious fermented soybean paste found at most major grocery stores in the refrigerated vegan section of the grocery store, near the produce. Trader Joe’s has also started selling their own, which I highly recommend! And you can always find miso paste at Asian markets.
- Chili garlic sauce – this sauce will be found in the Asian section of major grocery stores. It combines dried chilis with garlic, salt and vinegar, and adds a little spice to this soup recipe. You can also use chili paste if you want a stronger chili spice flavor and lighter garlic flavor.
- Baby bok choy – diced up bok choy is the perfect vegetable to add to this dish, but if you can’t find it in your local grocery store, you can use spinach leaves instead.
Instructions
I’ve included step by step photos below to make this recipe super easy to follow at home. For the full detailed recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
- Pan fry the gyoza. Heat canola oil in a large pot, or dutch oven, on the stove over medium-high heat. Once the oil is hot, add the gyoza in a single layer and cook for 5 minutes. Do NOT move or flip the gyoza during this time. If you do, they’re more likely to rip open and will not get the crispy crust that we’re looking for. After 5 minutes, use a spatula to gently remove the gyoza from the pot, making sure you don’t rip them as you remove them. Set them aside on a plate or clean cutting board.
- Add diced green onions, minced garlic and ginger paste to the pot. Cook for 1 minute, then pour chicken broth into the pot.
- Season the soup. Add soy sauce, white miso paste, and chili garlic sauce to the pot. Stir to combine everything and bring the liquid to a simmer. Add diced baby bok choy, cover and simmer for 3 minutes.
- Add the gyoza to the soup. Remove the lid from the pot and add the pan fried gyoza to the soup. Stir to combine everything, then remove the pot from the heat on the stove. Use a ladle to spoon the soup into bowls. Serve with toppings like diced green onions, sesame seeds, or chili crisp oil.
Diet variations
Vegetarian: to make this recipe vegetarian, use vegetable gyoza. You’ll also want to use vegetable broth, instead of chicken broth.
Gluten free: to make this dumpling soup recipe gluten free, use gluten free chicken potstickers instead of gyoza, and gluten-free soy sauce, also known as tamari. The other ingredients pictured above are gluten free. Always make sure to check the labels on the miso, chili garlic sauce and chicken broth to verify that they’re gluten free.
Storage and reheating
Store leftover gyoza soup in the refrigerator for up to 7 days.
Reheat the soup in a pot on the stove over medium-high heat for 5-8 minutes. Or reheat the soup in a microwave-safe bowl in the microwave for 2 minutes.
I do not recommend freezing this recipe, as the gyoza will loose it’s texture once frozen, defrosted and reheated. You can, however, make and freeze the broth to thaw, reheat and add gyoza to at a later time.
Optional additions
This soup is delicious just the way it’s written, but if you’d like to sneak in some extra veggies, spice it up, or load it up with toppings, try any of these optional additions!
- Mushrooms – add sliced mushrooms before adding the green onions, garlic and ginger. Cook for 5 minutes, then add the other ingredients and continue the recipe as instructed. I recommend shiitake mushrooms, baby bella mushrooms, or white button mushrooms, for this soup.
- Spinach – you can either add a cup of spinach at the end with the bok choy, or replace the bok choy with 2 cups of spinach leaves.
- Soft boiled egg – top the soup with a soft or medium boiled egg, like you would a bowl of ramen. Follow this recipe for perfect hard boiled eggs, but only cook the eggs for 6 minutes for runny soft boiled eggs, or 8 minutes for medium boiled eggs.
- Sriracha – to spice up the soup, add 1-4 teaspoons sriracha with the miso paste.
- Bean sprouts – stir in a cup of bean sprouts with the baby bok choy.
- Sesame oil – for a rich finish to the dish, drizzle a little toasted sesame oil on top of the soup before serving.
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Gyoza Soup
Ingredients
- 2 tablespoons canola oil
- 1 pound frozen gyoza
- ¼ cup green onions, thinly sliced
- 1 tablespoon minced garlic
- 1 tablespoon ginger paste
- 6 cups chicken broth
- 3 tablespoons low-sodium soy sauce
- 3 tablespoons white miso paste
- 1 tablespoon chili garlic sauce
- ½ pound baby bok choy, chopped (or 2 cups fresh spinach leaves)
Instructions
- Heat the canola oil in a large pot, or dutch oven, on the stove over medium-high heat. Once hot, add the gyozas and cook for 5 minutes without moving.
- After 5 minutes, use a spatula to gently remove the gyoza from the pot, making sure you don’t rip them as you remove them. Set them aside on a plate or clean cutting board.
- Add the green onions, garlic and ginger paste to the pot. Cook for 1 minute, then pour the chicken broth in the pan.
- Add the soy sauce, white miso paste, chili garlic sauce, stir to combine everything, and bring the liquid to a simmer.
- Add the baby bok choy, cover and simmer for 3 minutes. Remove the lid and add the gyozas back to the pot.
- Remove the pot from the heat and serve with toppings like diced green onions, sesame seeds, or chili crisp oil.
Notes
- It’s very important that you Do NOT move or flip the gyoza during the 5 minute cook time. If you do, they’re more likely to rip open and they will not get the crispy crust that we’re looking for.
- To make this recipe vegetarian, use vegetable gyoza. You’ll also want to use vegetable broth, instead of chicken broth.
- To make this dumpling soup recipe gluten free, use gluten free chicken potstickers instead of gyoza, and gluten-free soy sauce, also known as tamari.
- Store leftover gyoza soup in the refrigerator for up to 7 days. Reheat the soup in a pot on the stove over medium-high heat for 5-8 minutes. Or reheat the soup in a microwave-safe bowl in the microwave for 2 minutes.
Nutrition Facts
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