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Gyoza Soup

Gyoza soup with tender dumplings simmered in a ginger-garlic soy broth for a clear, cozy bowl. Quick simmer steps keep the gyoza and vegetables distinct—bok choy stays bright and mushrooms stay savory.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Japanese
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Gyoza soup ingredients
  • 22 gyoza/potsticker dumplings Frozen or fresh
  • 2 cup bok choy chopped
  • 1 cup shiitake mushrooms sliced
  • 4 green onions sliced
  • 4 cup chicken broth
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp mirin
  • 1 tsp rice vinegar
  • 2 clove garlic minced
  • 1 tbsp fresh ginger grated
  • 0.25 tsp chili oil for serving
  • 1 tsp sesame seeds for serving
  • 0.25 tsp salt to taste

Equipment

  • 1 Dutch oven

Method
 

Make the ginger-garlic broth
  1. Bring the chicken broth to a simmer in a large pot, then add the garlic, grated ginger, soy sauce, mirin, and rice vinegar. Keep it at a gentle simmer (around 205–212°F / 96–100°C) to dissolve the seasonings.
  2. Simmer for 5 minutes. The broth should taste more rounded and lightly fragrant.
  3. Add the shiitake mushrooms and cook for 3–4 minutes. Stir once or twice until the mushrooms are tender.
Cook gyoza and vegetables
  1. Add the gyoza directly to the simmering broth and cook according to package directions (usually 5–7 minutes) until cooked through. Leave the soup at a steady simmer so the dumplings don’t break.
  2. Add the chopped bok choy and cook for 2–3 minutes until wilted. Stop when the stems are tender but the leaves remain bright.
Finish and serve
  1. Stir in the sesame oil and taste the broth, then season with salt to taste. Adjust salt after the bok choy has wilted so the flavor stays balanced.
  2. Serve hot, topped with sliced green onions, sesame seeds, and chili oil. Add chili oil last for visible heat on top.

Notes

Pro tip: keep the broth at a gentle simmer (not a hard boil) once the dumplings are in, which helps them stay intact. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently until hot. Freezing isn’t recommended because bok choy can soften and the dumplings may turn spongy after thawing. For a lighter option, swap to low-sodium chicken broth and reduce the added soy sauce slightly to taste.