Gyoza Soup
A cozy and comforting bowl of Gyoza Soup with tender dumplings in a fragrant broth, packed with healthy vegetables.
Ingredients
For the soup
- 4 cups vegetable broth A good-quality vegetable broth keeps this vegetarian-friendly.
- 2 cups mixed vegetables (like bok choy, carrots, and mushrooms) Feel free to swap in other seasonal vegetables.
- 2 cloves garlic, minced Garlic adds aromatic flavor to the soup.
- 1 tablespoon soy sauce Brings saltiness and umami.
- 1 teaspoon sesame oil For sautéing garlic at the beginning.
- Salt and pepper to taste Season according to preference.
For the gyoza
- 1 package gyoza dumplings Store-bought or homemade, any filling works.
For garnishing
- 2 stalks green onions, chopped Used as a garnish before serving.
Instructions
Preparation
- In a large pot, heat sesame oil over medium heat. Add garlic and sauté until fragrant.
- Pour in the vegetable broth and bring to a simmer.
- Add the mixed vegetables and cook until tender, about 3–4 minutes.
- Add the gyoza dumplings and cook according to package instructions, usually about 5–6 minutes.
- Stir in soy sauce, and season with salt and pepper to taste.
Serving
- Serve hot, garnished with chopped green onions.
Notes
For extra umami, add a teaspoon of miso dissolved in warm broth before serving. For heat, stir in sriracha or gochujang into the broth. Gyoza Soup can be stored in the refrigerator for 2–3 days.