If you love the delicate, umami-packed flavor of gyoza, this Gyoza Soup will be your new go-to weeknight favorite. It takes all the goodness of Japanese dumplings and pairs them with a rich, comforting broth that’s both light and satisfying. With soft gyoza, tender vegetables, and a fragrant soy-ginger base, this soup is simple to make but feels like something you’d order from your favorite ramen shop.
The first time I made this, it was one of those chilly evenings when takeout sounded good, but I didn’t want to leave the house. I had a bag of frozen gyoza, some broth, and a few vegetables — and within 20 minutes, dinner was done. It was warm, flavorful, and comforting in every bite. Now it’s part of my regular rotation, right next to my Cabbage Detox Soup and Chicken Enchilada Soup.
Gyoza Soup
Ingredients
Equipment
Method
- In a large pot, heat sesame oil over medium heat. Add the white parts of the green onions, garlic, and ginger. Sauté for 1–2 minutes until fragrant.
- Add chicken broth, soy sauce, rice vinegar, and chili paste (if using). Stir well and bring to a gentle boil.
- Gently place the gyoza into the simmering broth. Add cabbage, carrots, and mushrooms. Cook for about 8–10 minutes, until gyoza are cooked through and vegetables are tender.
- Taste the broth and adjust seasoning with more soy sauce or vinegar if needed.
- Ladle into bowls and top with green onions, sesame seeds, and chili oil if desired.
Nutrition
Notes
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Let us know how it was!Why You’ll Love Gyoza Soup
This Gyoza Soup is fast, flavorful, and requires just a few ingredients. The broth is savory and aromatic, the gyoza are tender and juicy, and the vegetables add a fresh touch. It’s a balanced, cozy meal that comes together in under 30 minutes — no takeout required.
If you love comforting, flavor-packed soups like my Autumn Tortellini Soup or White Lasagna Soup, this one’s going to be another delicious favorite for cozy nights.
Ingredients You’ll Need
For the Soup:
- 1 tablespoon sesame oil
- 2 green onions, sliced (white and green parts separated)
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 4 cups chicken broth (or vegetable broth)
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon chili paste or sriracha (optional)
- 10–12 frozen or fresh gyoza (pork, chicken, or vegetable)
- 1 cup shredded cabbage
- 1 carrot, julienned or thinly sliced
- ½ cup sliced mushrooms (shiitake or button)
Optional Toppings:
- Extra green onions
- Sesame seeds
- Chili oil or sriracha drizzle
If you enjoy quick Asian-style comfort meals like my Snow Day Soup or Green Enchiladas Chicken Soup, this recipe gives you that same warm satisfaction — with a lighter, savory twist.
How to Make Gyoza Soup
Step 1: Sauté the Aromatics
In a large pot, heat sesame oil over medium heat. Add the white parts of the green onions, garlic, and ginger. Sauté for 1–2 minutes until fragrant.
Step 2: Build the Broth
Add chicken broth, soy sauce, rice vinegar, and chili paste (if using). Stir well and bring to a gentle boil.
Step 3: Add the Gyoza and Vegetables
Gently place the gyoza into the simmering broth. Add cabbage, carrots, and mushrooms. Cook for about 8–10 minutes, until gyoza are cooked through and vegetables are tender.
Step 4: Taste and Adjust
Taste the broth and adjust seasoning with more soy sauce or vinegar as needed.
Step 5: Serve and Garnish
Ladle into bowls and top with green onions, sesame seeds, and a drizzle of chili oil if you like a bit of heat.
If you love easy one-pot recipes that taste like takeout, this one’s as satisfying as my Creamy Pasta Cheese Soup.
Tips for Perfect Gyoza Soup
- Use frozen gyoza straight from the freezer: No need to thaw — they’ll cook perfectly in the broth.
- Don’t overboil: Simmer gently to keep the gyoza intact.
- Add greens: Spinach or bok choy add freshness and color.
- Make it spicy: Add a teaspoon of chili paste or drizzle with chili oil before serving.
These same tips for layering flavor also work wonders in my French Onion Ground Beef.
How to Store and Reheat
Storage: Store leftovers in the fridge for up to 3 days.
Freezing: Best enjoyed fresh, but you can freeze the broth separately.
Reheating: Warm gently over low heat; avoid boiling once gyoza are cooked.
Like my Cabbage Detox Soup, this soup is great for meal prep or a quick weekday lunch.
Flavor Variations
- Miso Gyoza Soup: Add 1 tablespoon of white miso paste for a deeper umami flavor.
- Spicy Sesame Version: Add 1 tablespoon of peanut butter and a drizzle of chili oil.
- Vegetarian Gyoza Soup: Use vegetable broth and veggie gyoza.
- Noodle Twist: Add cooked ramen or rice noodles for a heartier bowl.
If you love recipes that can be customized easily, this one’s as flexible as my Cheesy Broccoli Rice Casserole.
Frequently Asked Questions
1. Can I use potstickers instead of gyoza?
Yes — they’re very similar and work just as well in this soup.
2. Can I make it vegetarian?
Absolutely — just use veggie gyoza and vegetable broth.
3. Can I use leftover cooked gyoza?
Yes, but add them at the end so they don’t get soggy.
4. Can I make it ahead?
You can make the broth ahead and cook the gyoza fresh before serving.
The Final Bite
This Gyoza Soup is light, savory, and full of cozy, satisfying flavor. It’s quick enough for a weeknight meal but feels like something special. Every spoonful has tender dumplings, fresh vegetables, and a perfectly seasoned broth that warms you from the inside out.
Serve it with a side of steamed rice or my Garlic Herb Dinner Rolls for the perfect balance of comfort and flavor.