Gyoza Soup (Japanese Dumpling Soup) Recipe

I recently tried a Gyoza Soup Recipe that quickly became my go-to meal. The soup features frozen pork gyoza dumplings in a savory chicken broth enhanced with garlic, ginger, and soy sauce. Adding crisp bok choy, juicy carrots, and spinach creates an irresistible medley of flavors perfect for a hearty bowl.

I’ve always been a fan of quick, healthy meals and this Gyoza Soup has totally become one of my go-to lunches. I first tried it on a busy weeknight when I only had 10 minutes to spare.

I grabbed 12 frozen pork gyoza dumplings, tossed them into a hearty mix of 8 cups chicken broth and 2 cups water, and then added a tablespoon of vegetable oil, two minced garlic cloves, and a teaspoon of grated ginger. I mixed in a medium julienned carrot and roughly chopped bok choy to really bring in that great crunch.

Fresh spinach leaves, two sliced green onions plus a splash of soy sauce and 1/2 teaspoon sesame oil took the flavors to another level. If you like a bit of heat, a drizzle of chili oil works really well too.

I love that it’s an easy Japanese dumpling soup that brings Asian flavors right into my home!

Why I Like this Recipe

I like this recipe because it comes together so fast and I can have a delicious meal in no time. I love that the broth is full of flavor from the garlic and ginger and that the veggies add a nice crunch and sweetness to every bite. Another thing is that I can control the heat with the chili oil so if I’m feeling a bit spicy or not, it always fits my mood. Finally, it’s great knowing that I’m eating something healthy while still enjoying a really comforting dish.

Ingredients

• These pork dumplings offer hearty protein and a rich, savory flavor creating satisfying texture.
• The chicken broth supplies a deep umami base full of nutrients and comforting warmth.
• A splash of vegetable oil helps properly sauté garlic and ginger, enhancing overall flavor.
• Garlic and ginger impart a zesty, warming punch that brightens the entire bowl.
• The leafy vegetables supply dietary fiber, vitamins, and a crisp, fresh contrast to rich broth.
• Soy sauce and sesame oil add a delicate salty-sweet note that ties flavors beautifully.
• Green onions garnish the dish, while optional chili oil delivers spicy heat if you like.

Ingredient Quantities

• 12 frozen pork gyoza dumplings
• 8 cups chicken broth
• 2 cups water
• 1 tablespoon vegetable oil
• 2 garlic cloves, minced
• 1 teaspoon grated ginger
• 1 medium carrot, julienned
• 1 small bok choy, roughly chopped
• 1 cup fresh spinach leaves
• 2 tablespoons soy sauce
• 1/2 teaspoon sesame oil
• 2 green onions, sliced (plus extra for garnish)
• Chili oil to taste (optional)

How to Make this

1. In a large pot, heat the vegetable oil on medium heat then add the minced garlic and grated ginger, stir for about 30 seconds until it smells good.

2. Pour in the chicken broth and water and bring it to a boil.

3. Once boiling, add the julienned carrot and let it cook for about 2 minutes.

4. Add the frozen pork gyoza dumplings into the boiling broth making sure they are fully submerged.

5. Let the dumplings cook for about 4 minutes until they are heated through and the filling is cooked.

6. Stir in the roughly chopped bok choy and fresh spinach leaves and give the soup a gentle stir.

7. Mix in the soy sauce and sesame oil.

8. Allow the soup to simmer for another minute or so until all the vegetables are tender.

9. Sprinkle in the sliced green onions.

10. If you like a bit of spice, drizzle chili oil to taste and then serve the soup hot.

Equipment Needed

1. Large pot
2. Stove
3. Chef’s knife
4. Cutting board
5. Measuring cups and spoons
6. Wooden spoon or spatula
7. Grater for the ginger

FAQ

Gyoza Soup (Japanese Dumpling Soup) Recipe Substitutions and Variations

• Instead of frozen pork gyoza, you can use chicken gyoza or even try shrimp dumplings if you’re in the mood for something different.
• If you dont have chicken broth, vegetable broth works just as well and gives a nice light flavor.
• Bok choy can be hard to find sometimes so napa cabbage or even Swiss chard can be a decent substitute.
• You can swap soy sauce with tamari or coconut aminos if you need a gluten free option or just want a slightly different taste.

Pro Tips

1. When you’re cooking the veggies, try not to overcook them. Keeping the bok choy and spinach in for only a short time not only preserves their bright color but also gives the soup a fresher texture.
2. Before you toss in the dumplings, make sure your broth is at a nice rolling boil. This helps the dumplings heat evenly without turning mushy in the process.
3. It helps to taste as you go. Every brand of broth or soy sauce is a little different so don’t be afraid to add a pinch more salt or a few extra drops of sesame oil if you feel it needs a boost.
4. If you like a bit of crunch and extra flavor, consider adding a sprinkle of red pepper flakes or a light drizzle of chili oil right before serving to let everyone customize their bowl.