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Gyoza Soup

Gyoza soup with a clear dashi-style broth and tender dumplings, simmered with garlic, ginger, and soy for a savory finish. Gyoza cooks directly in the pot, then bok choy and mushrooms add a soft-crisp bite.
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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 base and aromatics
  • 4 cups chicken broth
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp mirin
  • 1 tsp rice vinegar
  • 2 garlic, minced
  • 1 tbsp fresh ginger, grated
  • 0.25 tsp salt to taste
Vegetables and dumplings
  • 22 frozen or fresh gyoza/potsticker dumplings
  • 2 cups bok choy, chopped
  • 1 cup shiitake mushrooms, sliced
  • 4 green onions, sliced
Serving
  • 0.5 tbsp chili oil and sesame seeds for serving

Equipment

  • 1 Dutch oven

Method
 

Build the broth
  1. Bring the chicken broth to a simmer in a large pot over medium-high heat, then add the minced garlic, grated ginger, soy sauce, mirin, and rice vinegar.
  2. Simmer for 5 minutes to meld the flavors, keeping the broth at a steady gentle bubbling.
Cook the mushrooms
  1. Add the sliced shiitake mushrooms and simmer for 3-4 minutes, until tender and fragrant.
Cook the gyoza
  1. Add the gyoza directly to the simmering broth and cook according to package directions (usually 5-7 minutes) until cooked through and heated in the center.
Wilt the bok choy and finish
  1. Add the chopped bok choy and cook for 2-3 minutes, until wilted but still bright green.
  2. Stir in the sesame oil, then taste and season with salt to taste.
Serve
  1. Ladle into bowls and top with sliced green onions, sesame seeds, and chili oil for serving.

Notes

For the clearest, lightly golden broth, keep the simmer gentle once you add the aromatics—no hard boiling. Store leftovers in the refrigerator up to 3 days; the gyoza may soften as they sit. Freezing is not recommended because dumplings and bok choy texture change after thawing. For a gluten-aware swap, use gluten-free soy sauce and choose gluten-free gyoza wrappers if available.