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Gyoza Soup

Gyoza soup with golden broth simmered with garlic, ginger, soy sauce, mirin, and rice vinegar, then finished with tender gyoza and wilted bok choy. Clear, savory, and lightly spiced with chili oil and sesame seeds on top.
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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: 390
Ingredients Equipment Method Notes

Ingredients
  

Gyoza dumplings
  • 22 gyoza/potsticker dumplings Frozen or fresh (20-24 total).
Vegetables
  • 2 cup bok choy Chopped.
  • 1 cup shiitake mushrooms Sliced.
  • 4 green onions Sliced.
Broth & seasonings
  • 4 cup chicken broth
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil For stirring in at the end.
  • 1 tbsp mirin
  • 1 tsp rice vinegar
  • 2 garlic Minced (2 cloves).
  • 1 tbsp fresh ginger Grated.
  • 0.25 tsp chili oil For serving (plus more to taste).
  • 0.25 tsp sesame seeds For serving.
  • 0.5 tsp salt To taste.

Equipment

  • 1 Dutch oven

Method
 

Make the ginger-soy broth
  1. Bring the chicken broth to a simmer in a large pot, then add the garlic, ginger, soy sauce, mirin, and rice vinegar. Reduce to a gentle simmer so the surface gently bubbles without a hard boil (about 5 minutes).
Simmer the mushrooms
  1. Add the sliced shiitake mushrooms and continue to simmer until tender, 3-4 minutes. You should see the mushrooms darken slightly and the broth turn fragrant.
Cook the gyoza
  1. Add the gyoza directly to the simmering broth and cook according to the package directions, usually 5-7 minutes. The dumplings should be cooked through and feel tender when pierced.
Finish with bok choy and sesame oil
  1. Add the chopped bok choy and cook 2-3 minutes until wilted. Stir gently so the greens soften but keep a bright color.
  2. Stir in the sesame oil and taste the soup, then season with salt to taste. The broth should taste balanced and savory with a toasted aroma.
Serve
  1. Ladle the soup into bowls and top with sliced green onions, sesame seeds, and chili oil. Finish with a final drizzle of chili oil for visible heat.

Notes

Pro tip: Simmer at a gentle bubble once the aromatics are in—this keeps the broth clear and prevents the gyoza skins from breaking apart. Store leftovers in the refrigerator up to 3 days; reheat gently to avoid overcooking the dumplings. Freezing is not recommended because the gyoza texture can turn soft after thawing. Dietary swap: use low-sodium soy sauce to reduce overall sodium without changing the broth method.