Gyoza Soup (Japanese Dumpling Soup)

Gyoza Soup is a warm, flavorful Japanese-style soup that features tender dumplings simmered in a light, savory broth with vegetables and aromatics. It’s cozy, quick, and bursting with umami flavor—perfect for a comforting lunch or simple dinner.

Why You’ll Love This Recipe

I love this soup because it’s incredibly easy and satisfying. It uses frozen or homemade gyoza, which cook right in the broth, making it fast and low-effort. The light broth is full of rich flavor from garlic, ginger, and soy sauce, and the veggies add freshness and balance. It’s one of my favorite go-to meals when I want something soothing and hearty but still light.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Gyoza (Japanese dumplings, frozen or homemade)

• Chicken or vegetable broth

• Soy sauce

• Sesame oil

• Garlic (minced)

• Ginger (fresh, grated or minced)

• Green onions (sliced)

• Napa cabbage or baby bok choy (chopped)

• Carrots (julienned or thinly sliced)

• Mushrooms (shiitake or button, sliced)

• Optional: chili oil, white pepper, or miso paste for added flavor

Directions

1. I heat a bit of sesame oil in a large pot over medium heat and sauté garlic and ginger until fragrant, about 1 minute.

2. I add the broth and soy sauce, bringing it to a simmer.

3. I stir in carrots, mushrooms, and cabbage, letting them cook for 3–4 minutes until slightly tender.

4. I gently add the gyoza to the pot and simmer according to package directions—usually 5–7 minutes—until fully cooked and tender.

5. I taste and adjust the broth with more soy sauce or a splash of chili oil for heat, if desired.

6. I serve the soup hot, garnished with green onions and a drizzle of sesame oil or chili oil.

Servings and timing

This recipe serves 4. It takes about 10 minutes to prep and 15–20 minutes to cook, making it a quick 30-minute meal.

Variations

I sometimes add cooked noodles like udon or rice noodles to make it more filling. For a heartier version, I stir in a beaten egg at the end for egg-drop texture. I’ve also used miso paste or a dash of rice vinegar to give the broth a richer, tangier depth.

Storage/Reheating

I store leftovers in the fridge for up to 3 days. When reheating, I warm the soup gently on the stovetop, making sure not to overcook the dumplings, as they can become too soft. I avoid freezing the soup with gyoza already in it, since dumplings tend to get mushy after thawing.

FAQs

Can I use potstickers instead of gyoza?

Yes, I’ve used potstickers and even wontons. Just check cooking times—larger dumplings may need a few extra minutes.

Do I need to cook the gyoza before adding to the soup?

No, I add frozen gyoza directly to the broth and let them simmer—they cook perfectly in the soup.

Can I make this vegetarian?

Yes, I use veggie broth and vegetable gyoza. I also add more mushrooms and greens for depth.

What kind of broth works best?

I use low-sodium chicken or vegetable broth so I can control the salt. Homemade broth makes it even better if I have time.

Can I use store-bought gyoza?

Absolutely. I keep frozen gyoza on hand for quick meals like this. They’re convenient and cook up beautifully in the soup.

Conclusion

Gyoza Soup is one of my favorite comforting meals that’s both nourishing and quick. With its savory broth, fresh vegetables, and juicy dumplings, it’s satisfying without being heavy. Whether I use homemade or store-bought gyoza, this soup always hits the spot when I want a warm, cozy bowl of goodness.

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