Name: Gyoza Soup Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Asian
Ingredients: 1 tablespoon vegetable oil; 4 green onions, sliced (white and light green parts for cooking, dark parts reserved for garnish); 2 garlic cloves, minced; ½ tablespoon fresh ginger, finely minced or grated; 1 cup (225 ml) shiitake mushrooms, sliced; ½ cup (125 ml) edamame beans; ½ cup (125 ml) baby corn, cut into bite-size pieces; 5 oz (150 g) sugar snap peas; 9 oz (270 g) frozen gyoza; 5 oz (150 g) dried rice noodles; 5 cups (1.25 l) vegetable stock; 2 tablespoons soy sauce; 2 tablespoons peanut butter; Crushed red chili flakes, to garnish (optional)

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Introduction

This flavorful Gyoza Soup brings together tender dumplings, fresh vegetables, and a savory broth in a comforting bowl. With a hint of peanut butter and ginger, it’s an easy and satisfying meal perfect for any day of the week.

A white bowl filled with clear broth soup containing several white dumplings with slightly wrinkled edges, light brown thin noodles arranged in loose rounds beneath the dumplings, slices of brown shiitake mushrooms, and bright green snap peas floating throughout. The surface of the broth has small red chili flakes scattered on top and chopped green onions. A wooden chopstick rests inside the bowl on the right side, angled upwards. Behind the bowl is a small white bowl filled with bright green edamame beans and a few pale yellow baby corns lying on the white marbled surface. A mauve-colored cloth is partially visible under the bowl. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon vegetable oil
4 green onions, sliced (separate white/light green parts and dark green parts)
2 garlic cloves, minced
½ tablespoon fresh ginger, finely minced or grated
2 tablespoons peanut butter
1 cup (225 ml) shiitake mushrooms, sliced
½ cup (125 ml) edamame beans
½ cup (125 ml) baby corn, cut into bite-size pieces
5 oz (150 g) sugar snap peas
9 oz (270 g) frozen gyoza
5 oz (150 g) dried rice noodles
5 cups (1.25 l) vegetable stock
2 tablespoons soy sauce
Crushed red chili flakes, to garnish (optional)

Instructions

Step 1: Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the white and light green parts of the sliced green onions and sauté for 1-2 minutes until fragrant.
Step 2: Add the minced garlic and ginger. Cook for another minute, stirring frequently. Then stir in the peanut butter until well combined.
Step 3: Add the shiitake mushrooms, edamame beans, baby corn, sugar snap peas, frozen gyoza, dried rice noodles, vegetable stock, and soy sauce. Stir gently to ensure the gyoza and noodles are submerged.
Step 4: Bring the soup to a gentle simmer and cook for 4-5 minutes, or until the gyoza are cooked through and the noodles are tender. Add more vegetable stock if needed, depending on your preferred soup consistency.
Step 5: Serve the soup hot, garnished with the reserved dark green parts of the sliced green onions and a sprinkle of crushed red chili flakes if desired.

Tips & Variations

Use fresh gyoza instead of frozen for a quicker cooking time and fresher texture.
For a spicier broth, add a splash of chili oil or a pinch of fresh chili alongside the garlic and ginger.
Substitute peanut butter with tahini or omit it for a lighter broth taste.
Feel free to swap vegetables according to season or preference; bok choy or spinach work well.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of vegetable stock or water to loosen the broth if it has thickened. Reheat gently on the stove to avoid overcooking the gyoza.

How to Serve

A white bowl filled with a rich soup containing five plump, light beige dumplings with slightly folded edges. Underneath and around the dumplings are thin, yellow noodles twisted in small bundles. Bright green snap peas and chopped spring onions float in the light brown broth, along with thick slices of dark brown and cream shiitake mushrooms. The soup is sprinkled with small red chili flakes adding a touch of color. A wooden spoon is partially submerged on the right side of the bowl. In the background are an additional white bowl filled with green edamame beans and three light yellow baby corn pieces on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian or vegan?

Yes, this recipe is naturally vegetarian and vegan as long as you use vegetable stock and check that your gyoza contain no animal products.

Can I prepare this soup ahead of time?

It’s best served fresh since gyoza and noodles can become soggy if left too long in the broth. You can prepare the broth and vegetables in advance, then add gyoza and noodles right before serving.