Ever find yourself craving something warm, comforting, and soul-soothing—but you’re short on time (and patience)? Enter this Gyoza Soup, a Japanese dumpling soup that comes together in just 10 minutes. It’s like a big, cozy hug in a bowl, perfect for those days when you need dinner to work a little magic.
We’re talking about tender vegetable gyozas swimming in a gently spiced chili oil broth, with fresh pops of pak choi, delicate spiralized courgette, and the subtle zing of ginger and garlic. It’s light, nourishing, and so satisfying without being heavy. Whether you’re looking for a quick weeknight dinner or a simple lunch that feels fancy, this one’s a keeper.
Why You’ll Love This Gyoza Soup
Let’s be honest—sometimes you just don’t want to cook for an hour to get that comforting bowl of something special. This Gyoza Soup delivers on all fronts:
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Ready in just 10 minutes (yes, really!)
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Packed with veggies like pak choi and spiralized courgette for a light yet filling meal
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The chili oil broth is rich and flavorful with minimal effort
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It’s flexible—use any dumplings you have on hand!
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Perfect for when you want a “takeout vibe” without the wait (or the bill)
Ingredients You’ll Need
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5 vegetable gyozas (store-bought or homemade)
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2 spring onions, sliced (separate white and green parts)
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1/2 – 1 bulb pak choi, chopped
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20 g fresh ginger, finely grated
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1 garlic clove, minced
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1/2 courgette (zucchini), spiralized
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500 ml vegetable stock
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1 tbsp soy sauce
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1 tbsp chili oil (adjust to taste)
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Salt and black pepper, to taste
How to Make Gyoza Soup (Japanese Dumpling Soup)
Build the Flavors
Heat chili oil in a medium saucepan over low heat. Add the white parts of the spring onions and a pinch of salt. Sauté for about 2 minutes until fragrant. This is where the magic starts!
Add in the grated ginger and minced garlic, stirring for another minute until your kitchen smells absolutely heavenly.
Simmer the Soup
Toss in the vegetable gyozas, pak choi, spiralized courgette, vegetable stock, and soy sauce. Stir it all together gently so the dumplings don’t break apart.
Cover with a lid and let it simmer over medium heat for about 7 minutes. You want the gyozas to be tender and the veggies just cooked through—still bright and a little crisp.
Garnish and Serve
Ladle the hot soup into bowls and top with the green parts of the spring onions. Feeling bold? Add a sprinkle of chili flakes for extra heat. And just like that, dinner is served.
Tips for a Perfect Gyoza Soup Every Time
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Don’t over-simmer the gyozas: You want them tender, not falling apart. Seven minutes is the sweet spot.
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Use fresh or frozen gyozas: Both work beautifully. No need to defrost—just add a minute or two to simmer time.
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Swap veggies as needed: No pak choi? Try baby spinach or shredded Napa cabbage.
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Control the heat: Adjust the chili oil to your spice preference. You can always drizzle more on top for an extra kick.
Why This Soup is My Weeknight Savior
This recipe is my go-to when life feels like a whirlwind (hello, chaotic Tuesdays). I always keep a bag of vegetable gyozas in the freezer for those “I can’t even” days. It’s such a simple yet satisfying meal that feels like it took way more effort than it actually does. Plus, my family thinks it’s “restaurant-level fancy,” which is always a win. It’s become my kitchen secret weapon for when I want something nourishing but effortless.
What to Serve with Gyoza Soup
This Japanese dumpling soup is light enough to pair with a side but hearty enough to stand alone. If you want to round out the meal, consider:
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A side of edamame tossed with sea salt
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A fresh cucumber and sesame salad
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A bowl of steamed jasmine rice to soak up the flavorful broth
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Or just a pot of green tea for a soothing, simple finish
How to Store and Reheat Leftovers
If you have leftovers (though I wouldn’t count on it), store the soup in an airtight container in the fridge for up to 2 days. The gyozas will soften a bit, but the flavors get even better. Reheat gently on the stovetop over low heat to avoid breaking apart the dumplings.
I don’t recommend freezing this soup once assembled, but you can keep extra broth and frozen gyozas separately for a quick batch whenever the craving strikes.
FAQs About Gyoza Soup
Can I use meat-filled gyozas instead of vegetable?
Absolutely! Pork, chicken, or shrimp gyozas work perfectly. Just adjust simmering time if needed.
Is there a substitute for pak choi?
Yes! Baby spinach, kale, or Napa cabbage are great alternatives.
What can I use if I don’t have spiralized courgette?
You can thinly slice zucchini into matchsticks or use julienned carrots for a bit of sweetness and crunch.
Can I make the broth spicier?
Of course! Add an extra drizzle of chili oil on top or stir in a spoonful of gochujang or sriracha for more heat.
Gyoza Soup: The 10-Minute Meal You’ll Crave All Week
This Gyoza Soup is proof that comfort food doesn’t have to be complicated. With minimal prep, simple ingredients, and a punch of bold, fresh flavors, it’s the ultimate weeknight dinner fix. It’s light yet filling, wholesome yet totally slurp-worthy. So the next time you need a quick kitchen win, you know what to do—grab those dumplings and let’s get simmering.
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Gyoza Soup
- Total Time: 10 minutes
- Yield: 2 servings 1x
- Diet: Vegan
Description
Gyoza Soup is a cozy Japanese dumpling soup that comes together in just 10 minutes. Featuring tender vegetable gyozas, a chili oil-spiced broth, pak choi, spiralized courgette, and aromatic ginger and garlic, this quick and easy recipe delivers nourishing comfort in every spoonful.
Ingredients
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5 vegetable gyozas (store-bought or homemade)
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2 spring onions, sliced (white and green parts separated)
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1/2 – 1 bulb pak choi, chopped
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20g fresh ginger, finely grated
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1 garlic clove, minced
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1/2 courgette (zucchini), spiralized
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500ml vegetable stock
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1 tbsp soy sauce
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1 tbsp chili oil (adjust to taste)
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Salt and black pepper, to taste
Instructions
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Heat chili oil in a medium saucepan over low heat. Add white parts of spring onions with a pinch of salt and sauté for 2 minutes.
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Stir in grated ginger and minced garlic. Cook for 1 more minute until fragrant.
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Add gyozas, pak choi, spiralized courgette, vegetable stock, and soy sauce. Stir gently.
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Cover and simmer over medium heat for 7 minutes until gyozas are tender and veggies are just cooked through.
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Ladle soup into bowls. Top with green spring onions and additional chili oil or chili flakes if desired. Serve hot.
Notes
Do not over-simmer the gyozas to prevent them from falling apart.
Fresh or frozen gyozas both work—no need to defrost, just add 1-2 extra minutes to cooking time.
Swap pak choi with baby spinach or Napa cabbage if needed.
Adjust chili oil for spice level preference.
Store leftovers in the fridge for up to 2 days; reheat gently on stovetop.
- Prep Time: 3 minutes
- Cook Time: 7 minutes
- Category: Soups
- Method: Simmering
- Cuisine: Japanese