When the chill of winter bites or you simply crave something cozy, Gyoza Soup—an aromatic, nourishing Japanese dumpling soup—comes to the rescue. This delightful dish combines beautifully crafted vegetable gyozas with fresh, crunchy veggies in a warm, flavorful broth. It’s perfect for a weeknight dinner with minimal fuss, making it not just a meal but a soothing hug in a bowl.
Why you’ll love this dish
There are numerous reasons to whip up this Gyoza Soup, not least of which is its incredible taste and ease of preparation. This recipe is not only budget-friendly—with ingredients totaling around £7.33 for a generous serving—but it’s also packed with nutrients, making it a healthy choice for everyone in the family. Whether you’re looking for something quick to prepare after a long day or you want to impress guests with a homemade Japanese classic, this soup ticks all the boxes.
“I made Gyoza Soup for my family last week, and they couldn’t stop raving about it! It’s light, delicious, and comes together in under 30 minutes. A must-try!”
Step-by-step overview
Creating Gyoza Soup is a straightforward process that involves a few simple steps. You’ll start by frying aromatic ginger and garlic in chilli oil, then add vegetable stock and your dumplings along with fresh vegetables. In about 15 minutes, you’ll have a fragrant, vibrant bowl of goodness ready to devour.
What you’ll need
To make this delightful soup, gather the following ingredients:
- 5 vegetable gyozas (£3.50 for 20)
- 2 spring onions, thinly sliced (£0.40)
- ½ – 1 bulb pak choi, sliced into chunks (£1.00)
- 20 g ginger, finely grated (£0.50)
- 1 clove garlic, minced (£0.69, equaling £0.23)
- ½ courgette, spiralised (£1.00)
- 500 ml vegetable stock
- 1 tbsp soy sauce
- 1 tbsp chilli oil
- Salt & pepper to taste
Feel free to swap out the vegetables based on what’s in your fridge or your personal preferences.
Step-by-step instructions
Here’s how to bring your Gyoza Soup to life:
- Heat the oil: In a medium-sized saucepan, pour in the chilli oil and set it on low heat.
- Sauté aromatics: Add half of the sliced spring onion (the white parts) and a sprinkle of salt. Sauté for about two minutes until fragrant.
- Add garlic and ginger: Toss in the minced garlic and grated ginger, cooking for an additional minute for maximum flavor infusion.
- Combine ingredients: Now, add the vegetable gyozas, pak choi, spiralised courgette, vegetable stock, and soy sauce to the pan. Stir everything together gently.
- Simmer: Pop a lid on top and let it simmer for approximately seven minutes, allowing the flavors to meld and the gyozas to cook through.
- Serve: Once ready, ladle the soup into bowls, garnish with a sprinkle of the remaining spring onion and some chilli flakes, and enjoy!
Best ways to enjoy it
Gyoza Soup is delicious on its own, but you can elevate your dining experience with a few creative touches. Serve with a side of steamed rice or a light salad for a refreshing contrast. You might also want to accompany the meal with a drizzle of extra chilli oil or a dash of sesame oil on top for added richness.
How to store
To keep your leftovers fresh, transfer any uneaten soup to an airtight container and store it in the refrigerator. It will stay good for up to three days. If you want to keep it longer, consider freezing the soup (without the gyozas) in a freezer-safe container. Reheat it gently in a saucepan over medium heat until warmed through.
Helpful cooking tips
- Cook your gyozas: If you prefer a crispy texture on your gyozas, try pan-frying them for a few minutes before adding them to the soup. This adds a delightful contrast to the soft dumplings.
- Customize it: Don’t hesitate to swap out vegetables to suit your taste. Mushrooms or bok choy could work beautifully in this recipe, or you can add a handful of spinach for more greens.
Creative twists
Feel free to experiment with flavors! Consider adding a splash of rice vinegar for acidity, or swap soy sauce for tamari to make it gluten-free. If you’re looking for added heat, toss in some fresh sliced chillies or a touch of Sriracha for a spicy kick.
Common questions
How long does it take to prepare Gyoza Soup?
This recipe takes about 15 minutes of prep and 15 minutes of cooking time, making it an ideal choice for busy weeknights.
Can I use frozen gyozas?
Absolutely! Frozen gyozas will work perfectly in this recipe—just adjust your cooking time as needed.
Can I make this soup vegetarian?
Yes! Simply ensure your gyozas are vegetable-based and your stock is vegetable-based too. This soup is naturally vegetarian and can be made vegan by checking the ingredient list on the gyozas.
Now that you have everything you need, get ready to savor a bowl of homemade Gyoza Soup that’s as rewarding to make as it is to eat. Enjoy!
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Gyoza Soup
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Aromatic Japanese dumpling soup made with vegetable gyozas and fresh vegetables in a warm broth.
Ingredients
- 5 vegetable gyozas
- 2 spring onions, thinly sliced
- ½ – 1 bulb pak choi, sliced into chunks
- 20 g ginger, finely grated
- 1 clove garlic, minced
- ½ courgette, spiralised
- 500 ml vegetable stock
- 1 tbsp soy sauce
- 1 tbsp chilli oil
- Salt & pepper to taste
Instructions
- In a medium-sized saucepan, pour in the chilli oil and set it on low heat.
- Add half of the sliced spring onion (the white parts) and a sprinkle of salt. Sauté for about two minutes until fragrant.
- Toss in the minced garlic and grated ginger, cooking for an additional minute for maximum flavor infusion.
- Add the vegetable gyozas, pak choi, spiralised courgette, vegetable stock, and soy sauce to the pan. Stir everything together gently.
- Pop a lid on top and let it simmer for approximately seven minutes, allowing the flavors to meld and the gyozas to cook through.
- Once ready, ladle the soup into bowls, garnish with a sprinkle of the remaining spring onion and some chilli flakes, and enjoy!
Notes
For a crispy texture, pan-fry gyozas before adding them to the soup. Customize vegetables to your taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg