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Gyoza Soup

Gyoza soup with dumplings simmered in a ginger-garlic dashi-style broth, plus tender bok choy and mushrooms. Clear, golden broth with savory soy-mirin flavor and a chili oil topping for quick weeknight warmth.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Japanese
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Dumplings
  • 20 gyoza/potsticker dumplings Frozen or fresh, about 20–24 pieces total.
Vegetables
  • 2 cup bok choy Chopped.
  • 1 cup shiitake mushrooms Sliced.
  • 4 green onions Sliced.
Soup base
  • 4 cup chicken broth
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp mirin
  • 1 tsp rice vinegar
  • 2 garlic Minced.
  • 1 tbsp ginger Fresh, grated.
  • 0.25 salt To taste.
For serving
  • 1 chili oil To taste.
  • 1 sesame seeds For serving.

Equipment

  • 1 Dutch oven

Method
 

Make the broth
  1. Bring the chicken broth to a simmer in a large pot and add garlic, grated ginger, soy sauce, mirin, and rice vinegar. Keep at a simmer for 5 minutes to meld the flavors.
Cook mushrooms
  1. Add the shiitake mushrooms to the simmering broth and cook for 3 to 4 minutes until softened and fragrant. Keep the broth at a steady simmer.
Cook the dumplings
  1. Add the gyoza dumplings directly to the simmering broth and cook according to package directions, usually 5 to 7 minutes until cooked through. Maintain a gentle simmer so the wrappers stay tender.
Wilt bok choy
  1. Add the chopped bok choy and cook for 2 to 3 minutes, stirring occasionally, until wilted. The broth should remain gently bubbling.
Finish and season
  1. Stir in the sesame oil, then taste and season with salt as needed. Turn off the heat once the flavor is balanced.
Serve
  1. Ladle the gyoza soup into bowls and top with sliced green onions, sesame seeds, and chili oil. Serve hot while the dumplings are steamy and the vegetables are bright.

Notes

For best texture, keep the soup at a gentle simmer—not a hard boil—once the dumplings go in. Store leftovers in the fridge up to 3 days; reheat on the stovetop until hot (add a splash of broth if needed). Freezing: not recommended because dumplings can soften too much after thawing. Dietary swap: use vegetable broth and skip chicken broth for a vegetarian version (the dumplings still work well).