Asian Soup Recipe
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Asian Soup Recipe
This Gyoza Soup is the ultimate quick and comforting Japanese soup recipe made with frozen dumplings and a fragrant, savory broth. It comes together in under 45 minutes, transforming simple ingredients into a deeply satisfying and healthy soup option. It’s the perfect easy weeknight meal when you crave something warm and nourishing without the fuss.
I discovered this style of dumpling soup on a chilly evening in Osaka, where tiny alleyway restaurants served steaming bowls that warmed you from the inside out. The memory of that perfect balance—savory broth, tender gyoza, and fresh greens—inspired me to create this accessible version for busy weeknights. I often pair it with a simple side, like my Hibachi Noodles or a crisp salad, turning it into a full meal that feels both special and effortless. It has become my go-to Asian soup for those evenings when I want a taste of comfort without spending hours in the kitchen, much like my favorite Chicken Pot Pie Soup.
What Makes This Gyoza Soup Special
- Effortless Preparation: Using frozen gyoza cuts down on prep time without sacrificing authentic flavor.
- Deep, Savory Broth: Fresh ginger and garlic create an aromatic base that is incredibly comforting.
- Customizable and Healthy: You can easily adjust the vegetables and protein to suit your taste.
- Quick Weeknight Solution: From pot to bowl in under 30 minutes of active cooking time.
What You’ll Need for Perfect Gyoza Soup
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
- Frozen Pork and Vegetable Gyoza: The star of this dumpling soup, they cook directly in the broth.
- Low-Sodium Chicken or Vegetable Broth: Using low-sodium allows you to control the saltiness with the soy sauce.
- Fresh Cremini Mushrooms: Sautéing them first builds a wonderful umami foundation for the soup.
- Carrots, Garlic, and Ginger: This aromatic trio provides sweetness, pungency, and warmth.
- Low-Sodium Soy Sauce and Toasted Sesame Oil: They add the essential savory and nutty notes characteristic of Japanese soup recipes.
- Fresh Baby Spinach: It wilts quickly in the hot broth, adding color and nutrients for a healthy soup option.
- Green Onions and Chili Oil: These garnishes add a fresh bite and optional heat right before serving.
Gyoza Soup
Try this delicious Gyoza Soup recipe with savory pork dumplings in a flavorful broth. Ready in just 45 minutes for a perfect weeknight dinner.
Equipment
- Dutch oven or stockpot
- knife
- cutting board
- measuring spoons
- measuring cups
- spoon
- tongs
- ladle
Ingredients
- 6 cups low-sodium chicken broth or vegetable broth
- 18 ounces frozen pork and vegetable gyoza
- 8 ounces fresh cremini mushrooms wiped clean and thinly sliced
- 2 medium carrots peeled and thinly sliced into 1/4-inch rounds
- 2 cloves garlic minced
- 1 tablespoon fresh ginger peeled and finely grated
- 3 tablespoons low-sodium soy sauce
- 1 teaspoon toasted sesame oil
- 5 ounces fresh baby spinach
- 3 green onions trimmed and thinly sliced, for garnish
- chili oil optional, for serving
Instructions
- Heat a large 5-quart Dutch oven or stockpot over medium heat. Add the thinly sliced cremini mushrooms and cook, stirring occasionally, for 5 to 7 minutes, or until the mushrooms have softened and released their liquid.
- Add the 1/4-inch sliced carrots, minced garlic, and finely grated ginger to the pot. Sauté, stirring frequently, for an additional 2 to 3 minutes, until the vegetables are fragrant and the garlic is lightly golden, being careful not to burn it.
- Pour the 6 cups of chicken or vegetable broth into the pot. Increase the heat to medium-high and bring the liquid to a gentle simmer.
- Carefully add the 18 ounces of frozen gyoza to the simmering broth. Cook for 5 to 7 minutes, or according to the package directions, until the gyoza are tender and cooked through; they will typically float to the surface when ready.
- Reduce the heat to low. Stir in the 3 tablespoons of low-sodium soy sauce and 1 teaspoon of toasted sesame oil, ensuring they are well incorporated into the broth.
- Add the 5 ounces of fresh baby spinach to the pot, pushing it down gently into the hot broth with a spoon or tongs. Continue to cook for 1 to 2 minutes, or until the spinach has fully wilted.
- Ladle the hot Gyoza Soup into individual serving bowls. Garnish each bowl generously with the thinly sliced green onions and, if desired, a drizzle of chili oil for an extra kick. Serve immediately and enjoy.
Notes
Add a drizzle of chili oil for an extra kick. Be careful not to burn the garlic when sautéing.
Ways to Customize Your Soup
- Vegetarian Version: Use vegetable broth and plant-based dumplings for a meat-free alternative.
- Extra Spicy: Add a spoonful of chili crisp or sriracha to the broth for more heat.
- Add More Protein: Stir in shredded rotisserie chicken or cooked shrimp along with the gyoza.
My Pro Tips for Perfect Gyoza Soup
- Sauté the Aromatics: Taking a few minutes to cook the mushrooms, garlic, and ginger until fragrant builds a deeper, more complex flavor base for your Asian soup.
- Don’t Overcook the Gyoza: Add the frozen dumplings to a simmering broth and cook just until they float, ensuring the wrappers stay tender and don’t become mushy.
- Season at the End: Add the soy sauce and sesame oil after the gyoza are cooked to preserve their delicate flavors, tasting and adjusting as you go.
- Wilt Spinach Gently: Turn off the heat and simply stir in the spinach until it wilts, which keeps it bright green and perfectly tender, much like the technique in my Stracciatella Soup.
How to Store and Reheat Gyoza Soup
- Store: Cool the soup completely and store it in an airtight container in the refrigerator for up to 3 days. The gyoza wrappers will soften considerably.
- Freeze: I do not recommend freezing this soup, as the dumplings will become very soggy upon thawing and reheating.
- Reheat: Gently warm portions in a saucepan over medium-low heat until steaming, stirring occasionally to prevent sticking.
- Make-Ahead Tip: You can prep the aromatic base (sautéed mushrooms, carrots, garlic, ginger) and store it in the fridge for a day to speed up dinner, similar to prepping for a Beef Stew.
Frequently Asked Questions
Can I use homemade gyoza in this soup?
Absolutely. If using homemade or fresh gyoza, reduce the cooking time significantly. Add them to the simmering broth and cook for just 3-4 minutes, or until they float to the surface and the filling is cooked through.
What can I use instead of soy sauce for a gluten-free version?
Tamari is an excellent gluten-free alternative that provides a very similar savory, umami flavor. Coconut aminos can also be used, though they will yield a slightly sweeter result.
How can I make this soup more hearty?
For a more substantial meal, add a handful of cooked rice noodles or soba noodles to the bowls before ladling in the hot soup. You could also add extras like soft-boiled eggs or tofu.
Can I use other leafy greens besides spinach?
Yes, kale or bok choy are wonderful alternatives. For kale, add it a minute or two earlier to allow it to soften. For baby bok choy, simply separate the leaves and add them at the same time as the spinach.
More Asian-Inspired Recipes to Try
Why This Gyoza Soup is a Weeknight Win
With its savory broth, tender dumplings, and vibrant vegetables, this Gyoza Soup is the perfect answer to a busy evening. It delivers the comforting essence of a classic Japanese soup recipe with minimal effort, making it a reliable favorite in my kitchen. I hope it brings as much warmth and ease to your table as it does to mine.
