Description
In just 15 minutes, make the most flavorful Gyoza Soup recipe! It’s so easy to put together and is bursting with rich Japanese flavors, like miso, ginger, and garlic. This recipe combines hearty dumplings and savory broth into one easy, comforting meal.
Ingredients
Scale
- 2 tablespoons canola oil
- 1 pound frozen gyoza
- 1/4 cup green onions, thinly sliced
- 1 tablespoon minced garlic
- 1 tablespoon ginger paste
- 6 cups chicken broth
- 3 tablespoons low-sodium soy sauce
- 3 tablespoons white miso paste
- 1 tablespoon chili garlic sauce
- 1/2 pound baby bok choy, chopped
Instructions
- Step: Heat the canola oil in a large pot, or dutch oven, on the stove over medium-high heat. Once hot, add the gyozas and cook for 5 minutes without moving.
- Step: After 5 minutes, use a spatula to gently remove the gyoza from the pot, making sure you don’t rip them as you remove them. Set them aside on a plate or clean cutting board.
- Step: Add the green onions, garlic and ginger paste to the pot. Cook for 1 minute, then pour the chicken broth in the pan.
- Step: Add the soy sauce, white miso paste, chili garlic sauce, stir to combine everything, and bring the liquid to a simmer.
- Step: Add the baby bok choy, cover and simmer for 3 minutes.
- Step: Remove the lid and add the gyozas back to the pot. Remove the pot from the heat and serve with toppings like diced green onions, sesame seeds, or chili crisp oil.
Notes
Do not move or flip the gyoza during the 5 minute cook time to ensure they get a crispy crust and do not rip. For a vegetarian version, substitute vegetable gyoza and vegetable broth.
- Prep Time: 7 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 391 kcal
- Sugar: 6 g
- Sodium: 3266 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 30 mg
Keywords: Gyoza soup, Miso soup, Japanese recipe, Quick dinner, One pot meal