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