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Gyoza Soup

Gyoza soup with tender dumplings in a clear golden dashi-ginger style broth. Simmer gyoza, mushrooms, and bok choy until the greens wilt and the dumplings cook through for a cozy weeknight bowl.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Japanese
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Dumplings
  • 22 gyoza/potsticker dumplings Frozen or fresh, cook per package directions after adding to broth.
Vegetables
  • 2 cup bok choy Chopped into bite-size pieces.
  • 1 cup shiitake mushrooms Sliced.
  • 4 green onions Sliced for serving.
Broth and seasonings
  • 4 cup chicken broth Use for the soup base.
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil Added at the end for aroma.
  • 1 tbsp mirin
  • 1 tsp rice vinegar
  • 2 clove garlic Minced.
  • 1 tbsp fresh ginger Grated.
  • 0.25 tsp salt To taste; add gradually after simmering.
Serving
  • 1 chili oil To serve, for heat.
  • 1 sesame seeds To serve, for garnish.

Equipment

  • 1 Dutch oven

Method
 

Build the broth
  1. Bring the chicken broth to a simmer in a large pot over medium-high heat, then add garlic, grated fresh ginger, soy sauce, mirin, and rice vinegar.
  2. Simmer for 5 minutes, then add the sliced shiitake mushrooms and cook for 3 to 4 minutes, until fragrant and tender.
Cook the dumplings and vegetables
  1. Add the gyoza dumplings directly to the simmering broth and cook according to package directions (usually 5 to 7 minutes) until cooked through.
  2. Add the chopped bok choy and cook for 2 to 3 minutes until wilted and bright green.
Finish and serve
  1. Stir in the sesame oil and taste the soup, then season with salt to taste.
  2. Ladle into bowls and top with green onions, sesame seeds, and chili oil to serve.

Notes

Pro tip: keep the broth at a gentle simmer once the dumplings go in so the wrappers stay tender instead of breaking apart. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently on the stovetop. Freezing is not recommended because dumplings and greens can soften and weep when thawed. For a lighter option, use low-sodium chicken broth and reduce the added soy sauce slightly to control salt.