Gyoza Soup is a comforting and delicious dish that brings the flavors of Japan right to your table. This soup is not only warm and satisfying but also packed with tasty ingredients that will please anyone who tries it. It combines flavorful gyozas with fresh vegetables and a soothing broth, making it perfect for any meal of the day.
Why Make This Recipe
Making Gyoza Soup at home is a fantastic way to enjoy a classic Japanese dish without needing to spend hours in the kitchen. With simple ingredients and straightforward steps, you can create a warm, flavorful meal in under 30 minutes. Plus, it’s a great way to use leftover gyozas or other vegetables you have on hand!
How to Make Gyoza Soup
Ingredients:
- 5 vegetable gyozas
- 2 spring onions, thinly sliced
- ½ – 1 bulb pak choi, sliced into chunks
- 20 g ginger, finely grated
- 1 clove garlic, minced
- ½ courgette, spiralised
- 500 ml vegetable stock
- 1 tbsp soy sauce
- 1 tbsp chilli oil
- Salt & pepper
Directions:
- Start by adding the chilli oil into a medium-sized saucepan on a low heat.
- Add half of the thinly sliced spring onion (the whiter end) into the pan and season with salt. Fry for a couple of minutes.
- Next, add the garlic and ginger to fry for a minute.
- Then throw in all of the ingredients: the gyozas, pak choi, courgette, vegetable stock, and soy sauce.
- Stir to combine and put a lid on top. Simmer for around 7 minutes.
- Serve with a sprinkle of spring onion and some chilli flakes. Enjoy!
How to Serve Gyoza Soup
Serve the Gyoza Soup hot in bowls. You can add some extra spring onions and chilli flakes on top for more flavor. It pairs wonderfully with rice or can be enjoyed on its own.
How to Store Gyoza Soup
If you have leftovers, let the soup cool completely and store it in an airtight container in the fridge. It will last for about 2-3 days. You can also freeze it for up to a month. Just make sure to thaw and reheat it thoroughly before serving.
Tips to Make Gyoza Soup
- Feel free to add other vegetables like carrots or mushrooms for extra flavor and nutrition.
- Use homemade dumplings if you have time, as they will add extra freshness to the soup.
- Adjust the amount of chilli oil to suit your spice preference.
Variation
For a non-vegetarian version, you can use chicken gyozas and chicken stock instead of vegetable stock. This will give the soup a richer flavor.
FAQs
1. Can I use store-bought gyozas?
Yes, store-bought gyozas work perfectly fine. Just make sure to follow the package instructions for cooking times if they require pre-cooking.
2. What other vegetables can I add?
You can add a variety of vegetables like broccoli, bell peppers, or snow peas to make the soup even more nutritious.
3. Is this soup gluten-free?
To make it gluten-free, use gluten-free soy sauce and ensure your gyozas do not contain wheat.
Now you can enjoy a bowl of warm and comforting Gyoza Soup at home! It’s easy to make, delicious to eat, and perfect for any occasion.
Gyoza Soup
Ingredients
Main Ingredients
- 5 pieces vegetable gyozas
- 2 pieces spring onions, thinly sliced Use the whiter ends for frying
- ½ bulb pak choi, sliced into chunks
- 20 grams ginger, finely grated
- 1 clove garlic, minced
- ½ piece courgette, spiralised
- 500 ml vegetable stock
- 1 tbsp soy sauce
- 1 tbsp chilli oil Adjust based on spice preference
- to taste salt & pepper
Instructions
Preparation
- Add the chilli oil into a medium-sized saucepan on low heat.
- Add half of the sliced spring onion (the whiter end) into the pan and season with salt. Fry for a couple of minutes.
- Add garlic and ginger to fry for a minute.
- Add in the gyozas, pak choi, courgette, vegetable stock, and soy sauce.
- Stir to combine and put a lid on top. Simmer for around 7 minutes.
- Serve with a sprinkle of spring onion and some chilli flakes.