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Gyoza Soup

Gyoza soup with gyoza dumplings simmered in a clear, golden dashi-ginger-style broth. Tender bok choy, sliced shiitake, and a sesame oil finish make this a comforting Japanese main.
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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: 480
Ingredients Equipment Method Notes

Ingredients
  

Gyoza dumplings
  • 1 lb gyoza/potsticker dumplings Frozen or fresh, about 20–24 dumplings
Vegetables
  • 2 cup bok choy, chopped
  • 1 cup shiitake mushrooms, sliced
  • 4 green onions, sliced
Broth
  • 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 salt To taste
Serving
  • 1 chili oil For serving
  • 1 tbsp sesame seeds For serving

Equipment

  • 1 Dutch oven

Method
 

Build the broth
  1. Bring chicken broth to a simmer in a large pot over medium-high heat. Add garlic, ginger, soy sauce, mirin, and rice vinegar, then keep it gently simmering.
Cook the mushrooms
  1. Simmer the broth for 5 minutes to blend flavors. Add shiitake mushrooms and cook 3-4 minutes until tender.
Cook the dumplings and greens
  1. Add gyoza directly to the simmering broth, then cook according to package directions (usually 5-7 minutes) until cooked through. Keep the broth at a steady simmer during cooking.
  2. Add bok choy and cook 2-3 minutes until wilted and bright green. Stir gently so the dumplings stay submerged.
Finish and serve
  1. Stir in sesame oil and taste the broth, then season with salt to your preference. Turn off the heat to avoid overcooking the bok choy.
  2. Serve immediately, topped with green onions, sesame seeds, and chili oil. Drizzle chili oil lightly for heat.

Notes

For the clearest broth, keep it at a gentle simmer (avoid a hard boil) once the dumplings go in. Store leftovers in the refrigerator up to 3 days; reheat gently until steaming, adding a splash of broth or water if thickened. Freezing is not recommended because dumplings and bok choy can soften. For a low-sodium option, use low-sodium chicken broth and reduce the soy sauce, then salt to taste.