This gyoza soup is a super flavorful bowl of goodness you can be slurping in just 15 minutes from start to finish. Packed with veggies and incredibly comforting, it might just become your new favorite lunch!
If you have a pack of gyozas in the freezer, some broth and any kind of veggies in the fridge, you're on your way to making the easiest, most delicious soup.
This is the kind of I-had-no-meal-plans-for-today dish, and I typically make it on cold days when I really can't be bothered with something complicated.
And trust me, it tastes so much better than the effort put in! Plus, you can easily make it your own with whatever veggies you may have at hand.
Why you'll love this gyoza soup
- The broth is rich and incredibly tasty
- It's made with frozen gyoza straight from the freezer
- Everything gets cooked in one pot
What you'll need
Gyozas - Store-bought frozen gyozas make this soup incredibly easy as they cook right in the pot. You can find them in most supermarkets - I used the vegetable gyozas from Itsu here.
Aromatics - A mix of freshly minced garlic and ginger infuses the broth with so much flavor. Use the pureed kind for a cheeky shortcut!
Peanut butter - This adds creaminess and a slight nuttiness to the broth. A natural, smooth peanut butter works best.
Vegetables - I used a mix of shiitake mushrooms, edamame, baby corn and sugar snap peas, but the options are truly unlimited.
Noodles - I added some Japanese rice noodles to load up on carbs a bit and make the soup even heartier.
Broth - Ready made vegetable broth or ramen broth is perfect here.
Soy sauce - I used the low-sodium kind here, but feel free to use your favorite.
Pro tip
Stir the soup gently once you add the dumplings so they don't fall apart.
How to make gyoza soup
This is a quick guide with step-by-step photos. For full ingredients and instructions, check out the recipe card below.
Heat the oil in a large pot over medium heat. Add the white and light green parts of the green onions and sauté for 1-2 minutes until softened.
Stir in the garlic and ginger and cook for about a minute until fragrant, then mix in the peanut butter until it melts into the aromatics.
Add the mushrooms, edamame, baby corn, sugar snap peas, frozen gyoza, noodles, vegetable stock and soy sauce. Give everything a good stir so the dumplings and noodles are submerged.
Simmer for 4-5 minutes, until the gyoza and noodles are cooked through, adding more stock if needed. Serve hot, topped with the reserved green onions and crushed red chili flakes.
Substitutions and variations
- Make the soup spicier by stirring in 1-2 tablespoons of Thai red curry paste or sambal oelek with the ginger and garlic. Alternatively, add some red chili flakes or a dash of chili oil.
- Add whatever quick-cooking veggies you have on hand, such as bok choi, spinach, shredded carrots, zucchini, bell peppers, napa cabbage or frozen peas.
- You can leave out the peanut butter for a lighter broth or sub with tahini if you have a peanut allergy.
Helpful tips
- There's no need to thaw the gyozas first. They will hold their shape best when added straight from frozen.
- Always be ready to add more broth to this soup because the gyoza and noodles soak up liquid fast!
- Take the pot off the heat as soon as the dumplings and noodles are cooked through. They'll become too soft if you let them simmer for too long.
Leftovers and storage
- This soup tastes best when served right away. The dumplings and noodles will continue to absorb the liquid as the soup sits.
- If you do have leftovers, they will keep well in the fridge for up to 3 days.
- Reheat them on the hob and add as much stock as needed to bring it back to life.
More easy vegan soup recipes
If you've tried this gyoza soup recipe, please don't forget to rate it and leave a comment below! I'd love to hear what you thought.
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Gyoza Soup
Ingredients
- 1 tablespoon vegetable oil
- 4 green onions, sliced
- 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
- Heat the oil in a large pot or Dutch oven and sautè the green onions (white and light green parts only, reserve the dark parts for garnishing) for 1-2 minutes over medium heat.1 tablespoon vegetable oil4 green onions
- Add the garlic and ginger and cook for another minute until fragrant, then stir in the peanut butter.2 garlic cloves½ tablespoon fresh ginger2 tablespoons peanut butter
- Next, add the mushrooms, edamame beans, baby corn, sugar snap peas, frozen gyoza, noodles, vegetable stock and soy sauce. Stir to make sure the dumplings and noodles are submerged in the liquid.1 cup shiitake mushrooms½ cup edamame beans½ cup baby corn5 oz sugar snap peas9 oz frozen gyoza5 oz dried rice noodles5 cups vegetable stock2 tablespoons soy sauce
- Cook for 4-5 minutes until the gyoza and noodles are cooked through. At this point, you may need to add more vegetable stock, depending on how much liquid the dumplings and noodles absorb and how thick you want your soup.
- Serve hot, garnished with sliced spring onions and some crushed red chili flakes if you like.Crushed red chili flakes
Notes
- You may need to add up to 6-7 cups of vegetable stock if your dumplings and noodles absorb the liquid quickly. If that's the case, taste the soup at the end and adjust the soy sauce too.
- Other vegetables you can add include green beans, sweetcorn, red cabbage, pak choi or baby spinach.
Heather
Really good! Thanks for the tasty recipe!! 😋 The only thing I think I'd do differently next time is cook the goyza separately, as no matter how gentle I stirred everything they seemed to come apart and vanish into the broth. Was still delicious though, and quick to make! Would make again.