Gyoza soup is one of those meals that feels like a warm hug—easy to make, full of flavor, and endlessly customizable. Juicy dumplings float in a savory broth, surrounded by tender greens and aromatic garlic and ginger. It’s pure comfort in a bowl!
Whether you use frozen gyoza or make your own, this dish is quick enough for a busy weeknight and cozy enough for a chilly weekend at home.
Ingredients & Simple Swaps
- Gyoza (Potstickers): Store-bought frozen or fresh work great! Can’t find gyoza? Use potstickers or even small wontons.
- Broth: Chicken broth gives a rich base, but veggie broth is perfect for a lighter or vegetarian version.
- Soy Sauce: Adds umami. Use tamari for gluten-free or coconut aminos for a sweeter, soy-free flavor.
- Sesame Oil: That nutty aroma is unmatched. Olive oil works in a pinch, but the flavor will differ.
- Bok Choy: Classic in Asian soups, but spinach, kale, or napa cabbage are all great too.
- Garlic & Ginger: Add warmth and zing. Optional, but highly recommended for depth.
- Green Onion & Cilantro: These bring freshness and brightness at the end.
Ingredients:
Soup Base:
- 6 cups chicken or vegetable broth
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp garlic, minced
- 1 tsp ginger, minced (optional)
- 1 tsp red pepper flakes (optional)
Main Ingredients:
- 1 package of gyoza (about 20 pieces, frozen or fresh)
- 1 cup bok choy, chopped
- 2 green onions, sliced
- Salt and pepper to taste
For Garnish:
- 2 tbsp chopped fresh cilantro
- Extra green onion or chili oil (optional)
How to Make Gyoza Soup
1. Build the Broth
In a large pot over medium-high heat, bring the broth to a boil. Stir in soy sauce, sesame oil, garlic, and ginger (if using). Let the aroma fill your kitchen—it’s already smelling amazing!
2. Add the Gyoza
Carefully add the gyoza to the boiling broth. Let them simmer for 4–5 minutes (or 6–7 if frozen), until they float to the top and look soft and puffy.
3. Add the Greens
Stir in bok choy and green onions. Let everything cook for another 2–3 minutes, just until the greens are wilted and tender.
4. Final Seasoning
Taste and adjust with salt, pepper, or red pepper flakes for some heat. Stir gently to combine.
5. Serve & Enjoy
Ladle soup into bowls and garnish with fresh cilantro. Serve hot, maybe with a little chili crisp or soy sauce on the side. Slurp and enjoy every bite!
Tips & FAQ
Can I Use Frozen Gyoza?
Yes! No need to thaw—just add them straight to the broth and increase the cooking time by 2–3 minutes.
No Bok Choy? No Problem!
Use spinach, napa cabbage, or even kale. Just adjust the cooking time (add sturdy greens a bit earlier).
Can I Add Other Veggies?
Absolutely! Try mushrooms, shredded carrots, or snap peas. Add firm veggies earlier in the simmer and delicate ones near the end.
How Do I Store Leftovers?
Keep in an airtight container in the fridge for up to 3 days. Reheat gently on the stove to avoid overcooking the dumplings.
