Description
A comforting Japanese-inspired dumpling soup made with tender gyoza simmered in a savory broth with garlic, ginger, and fresh vegetables. Quick, versatile, and perfect for a weeknight dinner.
Ingredients
12–15 gyoza (frozen or homemade, pork, chicken, shrimp, or veggie)
4 cups chicken broth (or vegetable broth/dashi for variation)
2 garlic cloves, minced
2 teaspoons fresh ginger, grated
1 tablespoon soy sauce (or tamari for gluten-free)
1 teaspoon sesame oil
1–2 cups bok choy, napa cabbage, or spinach
1 cup mushrooms (shiitake or button), sliced
2 green onions, chopped
1 teaspoon rice vinegar (optional)
1 teaspoon chili oil or red pepper flakes (optional)
Instructions
Heat sesame oil in a pot over medium heat. Add garlic and ginger; sauté until fragrant, about 1 minute.
Pour in the broth and soy sauce, then bring to a gentle simmer.
Add mushrooms (or other firm vegetables) and cook for 3–4 minutes.
Drop in the gyoza and simmer for 5–6 minutes until the wrappers are tender and filling is cooked through.
Stir in bok choy or spinach just before serving to keep them crisp and vibrant.
Taste and adjust with soy sauce, vinegar, or chili oil.
Ladle into bowls, garnish with green onions and sesame seeds, and serve hot.
Notes
For the best texture, add dumplings toward the end to prevent sogginess.
Store broth and dumplings separately if making ahead.
Add noodles like udon or ramen for a heartier meal.
Miso paste, chili crisp, or coconut milk can be used to vary the flavor profile.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop simmering
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl (approx. 1¼ cups with 3–4 gyoza)
- Calories: ~260 kcal
- Sugar: 3 g
- Sodium: 860 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 7 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 30 mg