1. Can I use frozen gyoza for this recipe?

Yes, frozen gyoza are perfect for this soup. They cook quickly in the broth, making it a fast and easy dish. You don’t need to thaw them; simply drop them into the pot directly from the freezer.

2. Can I make this gyoza soup vegetarian or vegan?

Absolutely! For a vegetarian version, use vegetable-based gyoza and vegetable stock. To make it vegan, opt for tofu gyoza or add crispy tofu to the soup. You can also customize the soup with your favorite vegetables to suit your dietary preferences.

3. How can I make the soup spicier?

If you prefer a spicier soup, you can increase the amount of chili oil or sprinkle some chili flakes on top as a garnish. Alternatively, you can also add a dash of sriracha or hot sauce to the broth for an extra kick.

Gyoza Soup: Quick & Easy Japanese Dumpling Soup

Name: Gyoza Soup
Prep time: 3 min
Cook time: 7 min
Total time: 10 min
Cuisine: Japanese
Ingredients: 5 vegetable gyozas; 2 spring onions, thinly sliced; 1/2 – 1 bulb pak choi, sliced into chunks; 20g ginger, finely grated; 1 clove garlic, minced; 1/2 courgette, spiralized; 500ml vegetable stock; 1 tbsp soy sauce; 1 tbsp chilli oil; Salt & pepper to taste

Description

Gyoza soup is a quick, healthy, and comforting Japanese dish made with vegetable gyoza, fresh vegetables, and a savory broth. Perfect for a light meal that is both filling and flavorful, this soup can be customized with various vegetables and proteins to suit dietary preferences.

Ingredients

Scale

5 vegetable gyozas
2 spring onions, thinly sliced
1/2 – 1 bulb pak choi, sliced into chunks
20g ginger, finely grated
1 clove garlic, minced
1/2 courgette, spiralized
500ml vegetable stock
1 tbsp soy sauce
1 tbsp chilli oil
Salt & pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Start by finely chopping the spring onions, separating the white and green parts.
Spiralize the courgette and prepare the ginger and garlic.
Heat the chili oil in a medium-sized saucepan on low heat. Add the white part of the spring onions and cook for 1-2 minutes until softened. Season with salt.
Add the frozen gyoza to the pan and cook for a couple of minutes, letting them slightly brown.
Add the garlic and ginger to the pan, frying for another minute until fragrant.
Pour in the vegetable stock and soy sauce, followed by the pak choi and spiralized courgette. Stir everything together.
Cover the pot and let the soup simmer for about 7 minutes, allowing the flavors to meld together.
Once the soup is ready, garnish with the green parts of the spring onions and sprinkle some chili flakes for extra heat. Enjoy!

Notes

Feel free to add extra vegetables such as mushrooms, sweetcorn, or green beans to enhance the flavor and nutrition.
For added protein, thinly slice chicken or pork and add it to the broth.
If you prefer a vegan version, use tofu gyoza or add crispy tofu to the soup.
This soup is best enjoyed fresh but can be stored in the fridge for up to two days. Reheat gently on the stovetop.

Prep Time: 3 minutes
Cook Time: 7 minutes
Category: Soup
Method: Simmer
Cuisine: Japanese

Nutrition

Serving Size: 1 bowl
Calories: 291 kcal
Sugar: 4g
Sodium: 890mg
Fat: 17g
Saturated Fat: 2g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 5g
Protein: 9g
Cholesterol: 0mg