Gyoza Soup
This quick and comforting gyoza soup features a clear broth, fresh vegetables, and tender dumplings, perfect for weeknight dinners or a light lunch.
Ingredients
For the soup base
- 4 cups vegetable or chicken broth low-sodium if possible
- 2 cloves garlic minced
- 1 inch ginger grated, use more for a brighter kick
- 1 cup sliced carrots thin rounds or matchsticks
- 1 cup sliced mushrooms shiitake, cremini, or button all work
- 1 cup chopped bok choy tender leaves and stems separated if large
- 10 pieces gyoza store-bought or homemade
- soy sauce to taste, start with 1-2 teaspoons
- salt and pepper to taste
Instructions
Preparation
- Pour the broth into a large pot and warm over medium heat until it’s steaming but not rapidly boiling.
- Add the minced garlic and grated ginger. Sauté in the broth for 30–45 seconds to release aroma.
- Stir in the sliced carrots and mushrooms. Simmer for 3–4 minutes until they start to soften.
- Add the chopped bok choy and cook for another 2–3 minutes until the greens wilt and stems are tender-crisp.
- Gently nestle the gyoza into the simmering broth, spacing them so they don’t stick. Simmer for about 4–5 minutes (longer if frozen) until the dumpling wrappers are translucent and filling is hot.
- Taste the broth and adjust seasoning with soy sauce, salt, and pepper. Add soy sauce a little at a time to avoid over-salting.
- Ladle into bowls, garnish with sliced green onions, and serve immediately.
Notes
For a richer broth, add a splash of toasted sesame oil or 1 teaspoon of miso dissolved in a little warm broth. Serve this soup hot in shallow bowls for the best presentation. Avoid high rolling boils to prevent breaking the dumplings.
Per serving: 41g net carbs, 14g protein, 9g fat, 327 calories. Calculated from the ingredient list.