Go Back

Gyoza Soup

Gyoza soup with a clear, golden broth made from chicken stock, ginger, and garlic, simmered with dumplings until tender. Bok choy and shiitake add earthy bite, finished with sesame oil, green onions, and chili oil for a bright kick.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Japanese
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Gyoza dumplings
  • 1 gyoza/potsticker dumplings Use frozen or fresh (20-24 total), cook according to package directions.
Vegetables
  • 2 cup bok choy, chopped
  • 1 cup shiitake mushrooms, sliced
  • 4 green onions, sliced
Broth and seasonings
  • 4 cup chicken broth
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil For stirring in at the end.
  • 1 tbsp mirin
  • 1 tsp rice vinegar
  • 2 garlic, minced Use 2 cloves.
  • 1 tbsp fresh ginger, grated
  • 0.25 tsp Salt to taste Add at the end after tasting.
Serving
  • 1 Chili oil and sesame seeds for serving Top each bowl.

Equipment

  • 1 Dutch oven

Method
 

Simmer the broth
  1. Bring the chicken broth to a simmer in a large pot, about 5 minutes, then add the garlic, grated ginger, soy sauce, mirin, and rice vinegar. Keep the surface at a steady gentle simmer and look for small bubbles around the edges.
  2. Simmer for 5 minutes total with aromatics, then add the shiitake mushrooms. Cook for 3-4 minutes until they look slightly softened and glossy.
Cook dumplings and vegetables
  1. Add gyoza dumplings directly to the simmering broth and cook according to package directions, usually 5-7 minutes. Watch for the dumplings to float and look fully cooked through with no raw center.
  2. Add bok choy and cook 2-3 minutes until wilted, keeping the broth at a gentle simmer. The bok choy should turn bright green and tender.
Finish and serve
  1. Stir in the sesame oil, then taste and season with salt to taste. The soup should smell nutty and look lightly golden, with the broth surface shimmering.
  2. Serve hot, topped with green onions, sesame seeds, and chili oil. The green onions should stay vivid and the toppings should sit on top for contrast.

Notes

Pro tip: keep the broth at a gentle simmer (not a hard boil) after adding dumplings so they stay intact. Refrigerate leftovers in a sealed container up to 3 days; reheat gently and add a splash of water if thick. Freezing is not recommended because dumplings may change texture. For a lighter option, use low-sodium chicken broth and reduce soy sauce to 1 tbsp.