Description
A nourishing 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
Scale
- 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 hot oil or red pepper flakes (optional)
Instructions
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Heat sesame oil in a pot over medium heat. Add garlic and ginger; sauté until fragrant, about 1 minute.
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Pour in the broth and soy sauce, then bring to a gentle simmer.
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Add mushrooms (or other firm vegetables) and cook for 3–4 minutes.
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Drop in the gyoza and simmer for 5–6 minutes until the wrappers are tender and the filling is cooked through.
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Stir in bok choy or spinach just before serving to keep them fresh and lively.
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Taste and adjust with soy sauce, vinegar, or chili oil.
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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