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Gyoza Soup

Gyoza soup with a clear dashi-ginger-style broth, gyoza dumplings, and tender bok choy for a comforting Japanese main dish. Dumplings simmer directly in the broth so the flavors soak in while the greens wilt just right.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

Gyoza dumplings
  • 1 count gyoza dumplings (frozen or fresh)
Vegetables
  • 2 cup bok choy chopped
  • 1 cup shiitake mushrooms sliced
  • 4 green onions sliced
Soup base
  • 4 cup chicken broth
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp mirin
  • 1 tsp rice vinegar
  • 2 clove garlic minced
  • 1 tbsp fresh ginger grated
  • chili oil for serving
  • sesame seeds for serving
  • salt to taste

Equipment

  • 1 Dutch oven

Method
 

Make the broth
  1. Bring chicken broth to a simmer in a large pot, then stir in garlic, ginger, soy sauce, mirin, and rice vinegar.
  2. Simmer for 5 minutes so the aromatics mellow, keeping the broth at a gentle bubbling.
Cook the add-ins
  1. Add shiitake mushrooms and cook for 3 to 4 minutes, until softened and fragrant.
  2. Add gyoza directly to the simmering broth and cook according to package directions, usually 5 to 7 minutes, until cooked through.
  3. Add bok choy and cook for 2 to 3 minutes, until wilted and bright green.
Finish and serve
  1. Stir in sesame oil, taste the soup, and season with salt to taste.
  2. Serve topped with green onions, sesame seeds, and chili oil.

Notes

Pro tip: keep the broth at a gentle simmer once the gyoza go in so the dumplings cook evenly without breaking. Refrigerate leftovers in a sealed container up to 3 days; freeze is not recommended because gyoza texture can turn soft when thawed. For a lighter option, use low-sodium chicken broth and reduce the soy sauce to 1 tbsp.