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.