Easy Gyoza Soup
If you’re craving something cozy, light, and packed with flavor, this Gyoza Soup (Japanese Dumpling Soup) is exactly what you need. Ready in just 10 minutes, it’s a quick and nourishing meal that combines soft vegetable dumplings with fragrant ginger, garlic, and crunchy pak choi.
This comforting bowl brings the taste of Japan right to your kitchen, whether you’re making a speedy weekday lunch or a simple dinner after a long day.
Filled with nutritious vegetables and a flavorful broth, this dish proves that healthy can be just as satisfying as delicious.
Quick Recipe Overview
| Prep Time: | 3 minutes |
|---|---|
| Cook Time: | 7 minutes |
| Total Time: | 10 minutes |
| Servings: | 1 |
| Course: | Main Course |
| Cuisine: | Japanese |
| Method: | Stovetop |
| Difficulty: | Easy |
Why You’ll Love This Recipe
- Quick and simple: From stovetop to table in just 10 minutes.
- Nourishing and light: Perfect for a healthy, flavorful lunch or dinner.
- Customizable: Easily add noodles, chicken, or tofu.
- One-pot comfort: Minimal cleanup and full of umami flavor.
- Beautifully balanced: A mix of spicy, savory, and fresh elements in every bite.
Gyoza Soup (Japanese Dumpling Soup)
- Total Time: 10 minutes
- Yield: 1 serving 1x
Description
This 10-minute Gyoza Soup (Japanese Dumpling Soup) is a light, flavorful meal with vegetable dumplings, pak choi, courgette, and aromatic ginger-garlic broth. A cozy and healthy Japanese-inspired dish perfect for a quick lunch or dinner.
Ingredients
- 5 vegetable gyozas
- 2 spring onions, thinly sliced
- ½–1 bulb pak choi, sliced into chunks
- 20 g ginger, finely grated
- 1 clove garlic, minced
- ½ courgette, spiralised
- 500 ml vegetable stock
- 1 tbsp soy sauce
- 1 tbsp chilli oil
- Salt and pepper to taste
Instructions
1. Heat chilli oil in a medium saucepan over low heat. Add half of the spring onions and a pinch of salt, then sauté for 2 minutes.
2. Add garlic and ginger, cooking for 1 minute until fragrant.
3. Add gyozas, pak choi, courgette, vegetable stock, and soy sauce. Stir gently to combine.
4. Cover and simmer for about 7 minutes until gyozas are cooked through and vegetables are tender.
5. Serve hot, topped with remaining spring onions and chilli flakes.
Notes
Add noodles for a heartier meal.
Use tofu or sliced chicken for added protein.
Replace pak choi with spinach or cabbage.
Adjust spice by adding extra chilli oil or flakes.
Serve immediately for best texture.
- Prep Time: 3 minutes
- Cook Time: 7 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 291
- Fat: 17g
- Carbohydrates: 26g
- Protein: 9g
Ingredients
- 5 vegetable gyozas (£3.50 for 20)
- 2 spring onions, thinly sliced (£0.40)
- ½–1 bulb pak choi, sliced into chunks (£1.00)
- 20 g ginger, finely grated (£0.50)
- 1 clove garlic, minced (£0.23)
- ½ courgette, spiralized (£1.00)
- 500 ml vegetable stock
- 1 tbsp soy sauce
- 1 tbsp chilli oil
- Salt and pepper, to taste
Ingredient Tips Table
| Ingredient | Tip Example |
|---|---|
| Gyozas | Frozen gyozas work perfectly; no need to thaw before cooking. |
| Pak choi | Use baby pak choi for tender texture and milder flavor. |
| Courgette | Spiralize just before cooking to keep its shape. |
| Ginger | Freshly grated ginger enhances aroma and flavor. |
| Soy sauce | Use light soy sauce for a balanced, less salty broth. |
Step-by-Step Instructions
- Prepare the Base:
Heat chilli oil in a medium saucepan over low heat. Add half of the thinly sliced spring onions (the white part) and a pinch of salt. Sauté for 2 minutes until fragrant. - Add Aromatics:
Stir in minced garlic and grated ginger. Cook for 1 minute, releasing their aroma without burning. - Build the Soup:
Add the gyozas, pak choi, courgette, vegetable stock, and soy sauce. Stir gently to combine all ingredients. - Simmer:
Cover the pot with a lid and simmer for about 7 minutes until gyozas are heated through and vegetables are tender. - Serve:
Ladle into a bowl and garnish with the remaining sliced spring onions and a sprinkle of chilli flakes. Serve hot and enjoy your homemade Japanese dumpling soup.
Helpful Tips
- Add noodles to make the meal more filling.
- For extra protein, poach thinly sliced chicken or pork in the broth.
- Keep the heat low while simmering to prevent gyozas from breaking apart.
- Use a mix of vegetables for color and extra nutrients.
Expert Tips for the Best Results
- Fresh ingredients: Always use fresh ginger and garlic for the most authentic flavor.
- Don’t overcook: Simmer gently to keep the dumplings intact.
- Customize your spice: Add more chilli oil for extra heat or reduce for a milder flavor.
- Balance saltiness: Taste before adding extra soy sauce, as brands vary in salt level.
Recipe Variations
- Chicken Gyoza Soup: Use chicken gyozas and add shredded poached chicken for a heartier version.
- Vegan Gyoza Soup: Swap vegetable gyozas for tofu dumplings and use vegetable stock.
- Spicy Miso Gyoza Soup: Add a teaspoon of miso paste for a deeper umami flavor.
- Seafood Gyoza Soup: Use prawn gyozas and a dash of fish sauce for a coastal twist.
Make Ahead & Storage Tips
This soup is best served fresh, but leftovers can be stored in the refrigerator for up to 2 days. To reheat, gently warm on the stovetop and add a splash of broth to loosen the texture. Avoid microwaving to keep the dumplings from becoming mushy.
Serving Suggestions
Serve this soup hot with a side of steamed edamame or a small bowl of jasmine rice. For an authentic touch, garnish with sesame seeds and a drizzle of chilli oil.
Pairing Ideas
Pair your gyoza soup with green tea or iced matcha for a refreshing balance. It also complements sushi rolls or a light cucumber salad.
Storage and Reheating Tips
- Refrigerate: Store in an airtight container for up to 2 days.
- Reheat: Warm gently on low heat in a saucepan. Add extra broth if it thickens.
- Avoid freezing: Gyozas may lose texture once thawed.
Frequently Asked Questions (FAQs)
1. Can I use frozen gyozas?
Yes, frozen gyozas work great. Just add them directly to the soup without thawing.
2. What can I substitute for pak choi?
You can use spinach, cabbage, or kale instead.
3. Can I make it spicier?
Add more chilli oil or a pinch of red pepper flakes.
4. Is this soup vegetarian?
Yes, when using vegetable gyozas and stock, it’s fully vegetarian.
5. Can I add noodles?
Absolutely, ramen or rice noodles make this soup heartier.
6. What broth works best?
Vegetable broth is traditional, but chicken or mushroom broth also works beautifully.
7. How do I keep gyozas from sticking together?
Stir gently after adding them to the soup and don’t overcrowd the pot.
Nutrition Info
| Serving Size: | 1 bowl |
|---|---|
| Calories: | 291 kcal |
| Protein: | 9g |
| Carbohydrates: | 26g |
| Fat: | 17g |
| Saturated Fat: | 3g |
| Cholesterol: | 0mg |
| Sodium: | 960mg |
| Fiber: | 3g |
| Sugar: | 3g |
Nutrition facts are estimated and may vary based on specific ingredients used.
Author’s Note
Hola! This Gyoza Soup is my favorite kind of quick comfort — full of flavor, color, and texture, yet simple enough to make in minutes. Inspired by Japanese home cooking, it reminds me that a bowl of soup can be both nourishing and soul-soothing.
Final Thoughts
This Japanese Gyoza Soup is proof that fast food can also be wholesome and delicious. With its fragrant broth, soft dumplings, and fresh veggies, it’s a dish that fits every mood. For more cozy Asian-inspired meals, try my Sticky Garlic Chicken Noodles or Bok Choy Stir-Fried Beef.
