If you’re craving something comforting yet vibrant, this Gyoza Soup Recipe is exactly what you need. Imagine tender vegetable gyozas nestled in a richly flavored broth, brightened by fresh ginger, garlic, and crisp pak choi, all perfectly balanced with a kick of chilli oil. It’s a simple dish that bursts with layers of taste and texture, making it a fantastic way to warm up your day or impress a friend with minimal effort. Whether you’re a longtime fan of Asian flavors or new to gyozas, this soup is pure joy in a bowl.
Ingredients You’ll Need
Gathering these ingredients is a breeze, and each plays a vital role in creating the beautiful harmony of this soup. From the warming spice of ginger to the refreshing crunch of pak choi, each item brings its own magic to the pot.
- 5 vegetable gyozas: The star of the dish, these add a wonderful texture contrast and savory filling.
- 2 spring onions, thinly sliced: Separating whites and greens lets you build layers of flavor, with the whites softening in the broth and the greens brightening the finish.
- ½ to 1 bulb pak choi, sliced: Adds a tender crunch and vibrant green color that’s both nutritious and visually appealing.
- 20 g fresh ginger, grated: Brings a fresh, zesty warmth that wakes up the whole soup.
- 1 clove garlic, minced: Adds subtle depth and a comforting aroma.
- ½ courgette, spiralised: Offers a delicate texture and mild sweetness, plus a fun twist to traditional soup veggies.
- 500 ml vegetable stock: The flavorful liquid base that ties all ingredients together.
- 1 tablespoon soy sauce: For that perfect savory umami punch.
- 1 tablespoon chilli oil: Provides gentle heat and a beautiful color that makes the soup inviting.
- Salt: Enhances all other flavors and balances the broth.
- Black pepper: Adds a mild kick and rounds out the seasoning.
How to Make Gyoza Soup Recipe
Step 1: Build Flavor with Aromatics
Start by warming the chilli oil over low heat in a saucepan. Add the white parts of the spring onions and a pinch of salt, cooking gently for about 2 minutes. This brings out their sweetness and creates a flavorful base without overpowering the dish.
Step 2: Introduce Garlic and Ginger
Next, add the minced garlic and grated ginger to the pan. Let them cook for 1 minute until fragrant. This step amps up the soup’s aroma and adds depth that you can taste in every spoonful.
Step 3: Add the Broth and Main Ingredients
Pour in the vegetable stock and soy sauce, then nestle the vegetable gyozas into the pot along with the sliced pak choi and spiralised courgette. The combination of veggies with the gyozas creates layers of texture and flavor that make this soup so satisfying.
Step 4: Simmer Your Soup
Give everything a good stir, cover the saucepan, and let the soup simmer gently for 7 minutes. This allows the gyozas to cook through while letting the greens soften just enough without losing their crunch.
Step 5: Final Touches
Season the soup with salt and black pepper to taste. Then serve hot, topped with the green parts of the spring onions and a sprinkle of chilli flakes if you love extra heat. This step ensures your soup hits that perfect savory and spicy balance.
How to Serve Gyoza Soup Recipe
Garnishes
Fresh garnishes elevate this soup wonderfully. Thinly sliced spring onion greens add a crisp, bright note, while chilli flakes introduce an optional fiery kick. A few drops of extra chilli oil on top can also create a beautiful, layered flavor and a stunning presentation.
Side Dishes
This Gyoza Soup Recipe pairs wonderfully with light sides such as steamed jasmine rice or a simple cucumber salad dressed with rice vinegar. These sides complement the soup without overpowering its delicate balance, making your meal feel complete and satisfying.
Creative Ways to Present
For a fun twist, serve the soup in individual bowls with a few extra gyozas on the side for dipping. You can also add a soft-boiled egg or a handful of fresh herbs like coriander or Thai basil to bring in additional layers of flavor and color. Presentation is a joy when every ingredient shines so beautifully.
Make Ahead and Storage
Storing Leftovers
Leftover gyoza soup tastes just as delicious the next day. Store it in an airtight container in the refrigerator and enjoy within 2 days to keep all the fresh flavors vibrant. The gyozas will soak up some broth over time but will still be delightful.
Freezing
Freezing the entire soup is possible but not always recommended, as the texture of the gyozas might change after thawing. If you want to freeze it, consider removing the gyozas and freezing the broth and vegetables separately, then adding fresh gyozas when reheating.
Reheating
Slowly reheat the soup on the stove over low heat, stirring occasionally. If frozen, thaw overnight in the refrigerator first. To revive the gyozas and veggies, you might want to add a splash of fresh stock or water, ensuring the soup remains wonderfully comforting.
FAQs
Can I use frozen gyozas for this soup?
Yes, frozen gyozas work perfectly and are a convenient choice. Just add a couple of minutes to the simmer time to ensure they cook through thoroughly.
What can I substitute for pak choi?
If you can’t find pak choi, baby spinach, bok choy, or even kale are great alternatives. They bring a similar leafy crunch and boost the soup’s nutrition.
Is this Gyoza Soup Recipe spicy?
The soup has a gentle heat from the chilli oil, but you can adjust the spice level by using more or less oil, or by adding extra chilli flakes when serving.
Can I make this soup vegan?
Absolutely! This recipe is already vegan-friendly as it uses vegetable stock and vegetable gyozas, making it a great plant-based meal packed with flavor.
How long does it take to make from start to finish?
This Gyoza Soup Recipe comes together in just about 10 minutes, making it an ideal quick meal that doesn’t sacrifice on taste or comfort.
Final Thoughts
This Gyoza Soup Recipe has quickly become one of my favorite go-to dishes whenever I want something warm, quick, and delicious. It’s the perfect soup for busy days or when you want to impress without stress. Give it a try, and I promise you’ll fall in love with this cozy bowl of goodness, just like I did.
Print
Gyoza Soup Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 1 serving
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegetarian
Description
A comforting and flavorful Gyoza Soup featuring vegetable gyozas simmered in a savory vegetable broth with fresh ginger, garlic, pak choi, and spiralised courgette, garnished with spring onions and a hint of chilli oil for a warming, quick meal.
Ingredients
Main Ingredients
- 5 vegetable gyozas
- 2 spring onions, thinly sliced
- ½ to 1 bulb pak choi, sliced
- 20 g fresh ginger, grated
- 1 clove garlic, minced
- ½ courgette, spiralised
- 500 ml vegetable stock
- 1 tablespoon soy sauce
- 1 tablespoon chilli oil
- Salt, to taste
- Black pepper, to taste
Instructions
- Warm chilli oil and cook onions: Place the chilli oil in a saucepan over low heat, add the white parts of the spring onions along with a pinch of salt, and gently cook for 2 minutes to soften and release flavors.
- Add garlic and ginger: Stir in the minced garlic and grated ginger, and cook for another minute to infuse the oil with their aromatic essence.
- Add liquids and vegetables: Pour in the vegetable stock and soy sauce, then add the vegetable gyozas, sliced pak choi, and spiralised courgette into the saucepan.
- Simmer soup: Stir the ingredients, cover the saucepan, and let it simmer gently for 7 minutes to cook the gyozas and meld the flavors together.
- Season and serve: Taste the soup and adjust seasoning with salt and black pepper as needed. Serve topped with the green parts of the spring onions and a sprinkle of chilli flakes for an extra kick.
Notes
- Spiralising the courgette adds texture and volume, but you can also thinly slice it if you don’t have a spiraliser.
- Adjust the amount of chilli oil and flakes based on your preferred spice level.
- Vegetable gyozas can be substituted with meat or seafood varieties if desired.
- For a more filling soup, add cooked noodles or tofu cubes.
- Use low-sodium soy sauce to reduce the salt content if preferred.
- To keep the gyozas from breaking, avoid stirring vigorously during simmering.
