When I need something warming, speedy, and full of fresh flavor, I make this Gyoza Soup in the time it takes to set the table. The broth is fragrant and silky from ginger and garlic, the dumplings are soft and satisfying, and the vegetables add a crisp, bright finish. It’s the kind of cozy, slurpable bowl that feels nourishing and effortless—perfect for solo lunches or quick weeknight dinners.
Think of it as a simplified Japanese dumpling soup that leans on frozen vegetable gyoza (a weeknight lifesaver). A light soy-kissed broth bubbles gently, the dumplings plump as they cook, and ribbons of courgette and tender pak choi soften just enough to stay fresh and vibrant. If you’re craving a healthy Asian soup that’s ready in minutes, this is one you’ll want to pin for later.
Why You’ll Love It
- Truly fast: A 10-minute gyoza soup you can make between meetings or after a long day.
- Packed with veg: Courgette, spring onions, and pak choi turn a simple broth into a veggie-packed dumpling soup.
- Freezer-friendly shortcut: Uses frozen gyoza, so a satisfying Japanese dumpling soup is always on standby.
- Customizable: Add noodles for a heartier bowl or tofu for extra protein—easy to tailor to any appetite.
- Light but cozy: A clean, savory broth with a gentle chili warmth—comforting without feeling heavy.
- One pot, minimal dishes: Everything simmers together for maximum flavor and minimal cleanup.
Time Needed
- Prep Time: 3 minutes
- Cook Time: 7 minutes
- Total Time: 10 minutes
- Servings: 1
Ingredients
- 5 frozen vegetable gyoza
- 2 spring onions (scallions), thinly sliced (divide whites and greens)
- 1/2 small pak choi, sliced
- 1/2 courgette (zucchini), spiralized or julienned
- 20 g fresh ginger, finely grated
- 1 garlic clove, minced
- 500 ml vegetable stock (or low-sodium chicken stock)
- 1 tbsp soy sauce (use low-sodium if preferred)
- 1 tbsp chili oil (adjust to taste)
- Sea salt & black pepper, to taste
- Optional: chili flakes, toasted sesame oil, lime wedge
Step-by-Step Instructions
- Sweat the aromatics Warm the chili oil in a medium saucepan over low heat. Add the pale parts of the spring onions with a pinch of salt and cook 1–2 minutes until glossy and fragrant.
- Bloom garlic and ginger Stir in the garlic and ginger and cook 30–60 seconds until aromatic—keep the heat gentle so they stay soft and sweet, not browned.
- Build the broth Pour in the vegetable stock and soy sauce. Increase heat to medium and bring just to a lively simmer so the broth stays clear and silky.
- Cook the gyoza Add the frozen vegetable gyoza and simmer 4–5 minutes, stirring occasionally so they don’t stick to the bottom. Keep the simmer gentle to prevent splitting.
- Finish with vegetables Add pak choi and courgette. Simmer 1–2 minutes until vibrant and tender-crisp. Taste and season with salt and pepper.
- Serve hot Ladle into a warm bowl and top with the green parts of the spring onions. Add chili flakes or a drizzle of sesame oil if you like a little extra heat and aroma.
Variations to Try
- Noodle Boost: Add ramen or rice noodles to make a heartier dumpling noodle soup—great for bigger appetites.
- Protein Power: Simmer cubes of tofu in the broth, or gently poach thinly sliced chicken breast or shrimp for a higher-protein bowl.
- Miso Touch: Whisk a spoonful of white miso into hot broth (off the heat) for extra savory depth.
- Veggie Swap: Try mushrooms, sweetcorn, mange tout, baby spinach, or shredded cabbage—use what you have.
Tips from Chef Emma
- Gentle simmer = intact dumplings: A rolling boil can burst gyoza. Keep the broth perky but not violent.
- Season at the end: Soy varies in saltiness; taste right before serving for a balanced, savory finish.
- Spice control: Start with less chili oil and add more to taste. You can always sprinkle chili flakes at the table.
- Texture contrast: Slice spring onions thinly so they stay crisp and fresh against the silky broth.
- Make two bowls: Double everything and split between bowls—cook time barely changes.
Nutrition Info per Serving
- Serving Size: 1 bowl
- Calories: 300
- Carbohydrates: 32g
- Sugars: 5g
- Fat: 12g
- Protein: 11g
- Sodium: 1200mg
Frequently Asked Questions
- Can I use chicken or shrimp gyoza?
Yes—any frozen gyoza works. Adjust cook time as needed and keep the simmer gentle so dumplings don’t split. - How do I make this a meal prep lunch?
Cook the broth and veg, then add gyoza to each portion and microwave from frozen with the broth until hot. Or cook everything fresh—it’s only 10 minutes! - What noodles work best?
Ramen, udon, or thin rice noodles are all great. Cook them separately and slide into bowls so the broth stays clear. - Is this soup spicy?
Only lightly. Reduce or omit chili oil for a mild bowl, or add chili crisp for a cozy, spicy finish. - Can I make it gluten-free?
Use certified gluten-free gyoza and tamari instead of soy sauce; the rest of the ingredients are naturally gluten-free.
Final Thoughts
Light, savory, and ready in a flash, this Gyoza Soup is the easiest way to bring the comfort of a Japanese dumpling soup to your table. Keep a bag of frozen gyoza in the freezer and you’re never far from a warm, veggie-packed bowl. Save this recipe to your soup board so it’s ready whenever you need a quick, cozy dinner!
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Gyoza Soup (Japanese Dumpling Soup) – Light, Savory & 10-Minute Weeknight Bowl
- Total Time: 10 minutes
- Yield: 1 serving 1x
Description
This light and savory Gyoza Soup is a 10-minute Japanese dumpling soup with tender vegetable gyoza in a ginger-garlic soy broth, plus fresh pak choi, courgette ribbons, and spring onions. Cozy, veggie-packed, and perfect for quick weeknight dinners or healthy lunches.
Ingredients
- 5 frozen vegetable gyoza
- 2 spring onions (scallions), thinly sliced (divide whites and greens)
- 1/2 small pak choi, sliced
- 1/2 courgette (zucchini), spiralized or julienned
- 20 g fresh ginger, finely grated
- 1 garlic clove, minced
- 500 ml vegetable stock (or low-sodium chicken stock)
- 1 tbsp soy sauce (low-sodium if preferred)
- 1 tbsp chili oil
- Sea salt & black pepper, to taste
- Optional: chili flakes, toasted sesame oil, lime wedge
Instructions
Sweat the aromatics
Warm chili oil in a medium saucepan over low heat. Add the pale spring onion slices with a pinch of salt; cook 1–2 minutes.
Bloom garlic and ginger
Stir in garlic and ginger; cook 30–60 seconds until fragrant.
Build the broth
Pour in vegetable stock and soy sauce. Bring to a gentle simmer.
Cook the gyoza
Add frozen gyoza; simmer 4–5 minutes, stirring occasionally so they don’t stick.
Finish with vegetables
Add pak choi and courgette; simmer 1–2 minutes until tender-crisp. Season to taste.
Serve
Ladle into a bowl, top with green spring onions, and add chili flakes or sesame oil if desired.
Notes
Keep the simmer gentle so the dumplings stay intact. For a heartier bowl, add cooked ramen or rice noodles. For extra protein, add tofu cubes or thinly sliced chicken poached directly in the broth. Use low-sodium soy sauce and taste before adding extra salt.
- Prep Time: 3 minutes
- Cook Time: 7 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 5g
- Sodium: 1200mg
- Fat: 12g
- Carbohydrates: 32g
- Protein: 11g
Keywords: gyoza soup, Japanese dumpling soup, 10-minute soup, frozen gyoza soup, healthy Asian soup, easy weeknight dinner