Gyoza soup is a warm and comforting dish filled with juicy dumplings swimming in a flavorful broth. It’s simple, tasty, and great for sharing with friends or family!
I love making this soup on chilly days. The gyoza are like little hugs in a bowl, and trust me, you’ll want to eat every last drop of that delicious broth. ☺️
Key Ingredients & Substitutions
Gyoza: These delicious dumplings are the star of the soup. You can find them frozen or fresh in most grocery stores. If you can’t find gyoza, potstickers are a great substitute, or you can try making them from scratch if you’re feeling adventurous!
Broth: I usually use chicken broth for a richer flavor, but vegetable broth works beautifully too, especially for a vegetarian option. Homemade broth can elevate the soup, but store-bought is perfectly fine too!
Soy Sauce: This ingredient adds a wonderful depth of flavor. If you’re looking for a low-sodium option, tamari is a great substitute. For a gluten-free version, make sure to pick a gluten-free soy sauce. I also love using coconut aminos for a slightly sweeter taste!
Sesame Oil: This adds a nutty flavor that’s hard to beat. If you don’t have sesame oil, a good substitution would be olive oil, but keep in mind it won’t have the same distinct flavor.
Bok Choy: While bok choy is a fantastic choice, other leafy greens like spinach, kale, or even Swiss chard can work well. Use what you have on hand or based on your preference!
How Do I Ensure My Gyoza Are Perfectly Cooked?
Cooking gyoza in soup is simple, but timing is key. You want to ensure they’re cooked thoroughly without becoming mushy. Here’s how:
- Once the broth is boiling, drop the gyoza in gently. Avoid stirring immediately to prevent them from sticking.
- Cook for about 4-5 minutes. They’re ready when they float to the surface and you see a slight puffiness indicating they’re cooked through.
- Carefully remove them with a slotted spoon if you’re serving separately or just stir them in if adding to soup.
Trust me, it helps to keep an eye on them during this step! Enjoy your cooking!
How to Make Gyoza Soup?
Ingredients You’ll Need:
- 1 package gyoza (potstickers) (about 20 pieces)
- 6 cups chicken or vegetable broth
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 2 green onions, sliced
- 1 cup bok choy, chopped (or other leafy greens)
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced (optional)
- 1 teaspoon red pepper flakes (optional, for heat)
- Salt and pepper to taste
- 2 tablespoons fresh cilantro, chopped (for garnish)
How Much Time Will You Need?
This delicious gyoza soup takes about 10 minutes of prep time and 15 minutes to cook, making the total time roughly 25 minutes. Perfect for a quick and satisfying meal!
Step-by-Step Instructions:
1. Start the Broth:
In a large pot, bring your chicken or vegetable broth to a boil over medium-high heat. This will be the base of your soup and set the stage for all those tasty flavors!
2. Add Flavorful Ingredients:
Once the broth is boiling, add in the soy sauce, sesame oil, minced garlic, and ginger (if you’re using it). Stir everything well to mix those flavors together.
3. Cook the Gyoza:
Carefully place the gyoza into the pot. Let them cook for about 4-5 minutes. You’ll know they’re done when they float to the surface and look nice and tender. How easy is that?
4. Add the Greens:
Next, stir in the chopped bok choy and the sliced green onions. Cook for another 2-3 minutes, just until the greens are wilted and bright. They add a lovely pop of color and nutrition!
5. Season the Soup:
Taste your soup and add salt, pepper, and red pepper flakes if you like a little heat. Give it a quick stir to combine everything evenly.
6. Serve and Enjoy:
Ladle the hot soup into bowls, garnish with fresh cilantro, and it’s ready to eat! Enjoy your comforting and tasty gyoza soup.
Can I Use Frozen Gyoza in This Recipe?
Absolutely! You can add frozen gyoza directly to the boiling broth without thawing them first. Just be sure to increase the cooking time by a couple of minutes, as they will take longer to heat through. Keep an eye on them, and they’ll float to the surface when they’re ready!
What Can I Substitute for Bok Choy?
If you don’t have bok choy, feel free to use other leafy greens like spinach, kale, or napa cabbage. Just remember that cooking times may vary slightly. Add sturdier greens like kale a couple of minutes earlier to ensure they soften appropriately.
How Do I Store Leftover Gyoza Soup?
Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm the soup on the stove over low heat, stirring gently. Be cautious not to overcook the gyoza during reheating.
Can I Add More Vegetables to This Soup?
Absolutely! Feel free to add other vegetables such as mushrooms, carrots, or snap peas. Just make sure to adjust the cooking time accordingly so everything is cooked through but still crunchy. Add firmer veggies earlier on and softer ones, like spinach, towards the end!
