Gyoza Soup Delight
Cozy, savory broth loaded with tender gyoza, crisp veggies, and bright scallions. A quick, comforting weeknight bowl.
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Servings:
Ingredients
Main Ingredients
- 1 tbsp vegetable oil
- 2 tsp minced garlic
- 1 tbsp fresh ginger, finely grated
- 6 oz sliced mushrooms
- 1 cup thinly sliced carrots
- 6 cup chicken broth, low sodium
- 3 tbsp soy sauce, low sodium
- 1 tbsp rice vinegar
- 16 oz frozen gyoza dumplings
- 8 oz baby bok choy, chopped
- 0.5 cup sliced scallions for topping
- 1 tbsp toasted sesame oil
- 0.25 tsp kosher salt adjust to taste
- 0.13 tsp ground white pepper optional
- 1 tsp chili oil optional, for serving
Instructions
Preparation Steps
- Warm the vegetable oil in a large pot over medium heat.
- Sauté the garlic and ginger until fragrant, about 30 seconds.
- Add mushrooms and carrots; cook, stirring, until slightly softened, 3 to 4 minutes.
- Pour in the chicken broth. Stir in soy sauce and rice vinegar, then bring to a gentle simmer.
- Slide in the frozen gyoza. Simmer gently until cooked through and floating, 5 to 6 minutes.
- Stir in the bok choy and cook until tender-crisp, about 2 minutes.
- Finish with sesame oil, salt, and white pepper. Taste and adjust seasoning.
- Ladle into bowls. Top with scallions and a drizzle of chili oil, if using.
Notes
Variation: Use vegetable broth and vegetable gyoza for a meatless bowl. Add a spoonful of miso with the soy sauce for extra umami. For best texture, cook dumplings to order and store leftover broth and veggies separately in the fridge for up to 2 days.
This recipe is an original creation inspired by classic Gyoza Soup Delight flavors. All ingredient ratios and instructions are independently developed.