Why Make This Recipe
Gyoza Soup is a delicious and warming dish that combines the flavors of Japanese dumplings with fresh vegetables in a comforting broth. It’s quick and easy to make, making it perfect for a weeknight dinner. Plus, it’s a great way to enjoy healthy ingredients while savoring the savory taste of gyozas.
How to Make Gyoza Soup
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 for £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 a 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 minced garlic and grated ginger to the pan. Fry for another minute.
- Throw in all of the ingredients: gyozas, pak choi, courgette, vegetable stock, and soy sauce.
- Stir everything to combine and cover the pan with a lid. Simmer for about 7 minutes.
- Serve with a sprinkle of spring onion and some chilli flakes. Enjoy!
How to Serve Gyoza Soup
Serve Gyoza Soup hot in a bowl. You can add extra toppings like sesame seeds or sliced chillies to enhance the flavors. This soup can be a meal on its own or served as a starter to your favorite Asian dishes.
How to Store Gyoza Soup
If you have leftovers, let the soup cool down to room temperature. Then, store it in an airtight container in the refrigerator. It can last up to 3 days. To reheat, simply warm it in a pot over low heat until hot.
Tips to Make Gyoza Soup
- If you want a spicier broth, add more chilli oil or fresh chillies.
- Feel free to use other vegetables like mushrooms or carrots depending on what you like.
- For a more filling soup, add noodles or rice.
Variation
You can replace the vegetable gyozas with meat-filled ones if you prefer. This will change the flavor of the soup but still keep it delicious. Additionally, you can swap the pak choi for kale or spinach, which also works well.
FAQs
Can I use frozen gyozas?
Yes, frozen gyozas work perfectly in this recipe. Just add them directly to the soup without thawing.
Is this soup gluten-free?
To make this soup gluten-free, use gluten-free soy sauce and ensure that your gyozas are also gluten-free.
Can I add more vegetables?
Absolutely! You can add any vegetables you have on hand, like bell peppers, baby corn, or snap peas for extra texture and flavor.
Gyoza Soup (Japanese Dumpling Soup)
Equipment
- Large pot
- Cutting board
- Knife
Ingredients
Main Ingredients
- 12 pieces store-bought gyoza
- 6 cups chicken or vegetable broth
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp ginger, grated
- 2 cloves garlic, minced
- 2 cups napa cabbage, chopped
- 1 medium carrots, thinly sliced
- 2 stalks scallions, sliced for garnish
- 2 cups fresh spinach
Instructions
Cooking Instructions
- In a large pot, combine the broth, soy sauce, rice vinegar, sesame oil, grated ginger, and minced garlic.
- Bring the mixture to a simmer over medium heat.
- Add the chopped napa cabbage and sliced carrots to the simmering broth and cook for 5 minutes, or until slightly softened.
- Gently add the gyoza to the pot and cook for 5-7 minutes, or until they are heated through and float to the surface.
- Stir in the fresh spinach and cook for another 1-2 minutes, until wilted.
- Ladle the soup into bowls, garnish with sliced scallions, and serve hot.