4.89 from 17 votes

Gyoza Soup (Japanese Dumpling Soup)

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This 10 minute gyoza soup is the perfect speedy lunch/dinner. Similar to a Japanese dumpling soup, it’s packed with veg.
Prep time: 3 mins
Cook Time: 7 mins
Total Time: 10 mins
£1.66
Makes: 1
mains
Japanese
dumpling, Gyoza, quick and easy, Soup

Table of Contents

  1. Why you should make this dumpling soup
  2. What is a gyoza?
  3. Ingredients
  4. How to make this vegetable gyoza soup
  5. Are gyoza healthy?
  6. Adaptations
  7. FAQ

Why you should make this dumpling soup

This gyoza soup recipe can be your go to recipe when you’re running late and need to get in lots of veggies and flavour without putting any time or effort in. 

This recipe is like a simplified Japanese dumpling soup, as we’re using ready made frozen dumplings that we cook within a simply seasoned broth, using minimal cupboard staple ingredients. 

It only takes 10 minutes! You’ve gotta try it.

Close up photo of gyoza soup

What is a gyoza?

Gyoza is a type of Japanese dumpling. They are usually filled with a type of meat : i.e. chicken/pork, seafood : i.e. prawn or vegetables (cabbage, mushroom) etc. It’s often referred to as the Japanese version of Chinese pot-sticker dumplings. 

They can be cooked through steaming, boiling or pan frying, if you want a crispy dumpling. In this recipe they are cooked primarily through boiling. 

Other easy soup recipes you might also love…

Ingredients

Frozen Vegetable Gyoza

I chose the ‘vegetable fusion gyoza’ by Itsu for this soup. They’re packed with vegetables, tofu and soya mince. 

Pak Choi 

For any brothy soup, I love adding pak choi as one of the vegetable additions. In this gyoza soup, we roughly chop the pak choi instead of having long pieces to make it really easy to eat. 

Spring onion 

The spring onion is half used as an aromatic to flavour the broth and half used as a garnish to add crunch texture to top. 

Courgette 

I love spiralized courgette here as it mimics a dumpling noodle soup vibe, whilst still keeping it super light. Perfect for a lunch-time recipe. 

Vegetable/Chicken Stock

Just a simple stock cube and boiling water works perfectly as the base of our broth. 

Soy Sauce 

For a salty umami punch. 

Garlic & Ginger 

These are the quick aromatics to our dumpling soup. The ginger adds a bright zingy flavour alongside the garlic which creates a lovely flavour profile. 

Chili oil 

Starting this recipe off with chili oil gives a mild kick of spice that pairs with all of the flavours really well. If you prefer no spice, swap with a neutral oil like rapeseed oil. 

Overhead shot of ingredients for gyoza soup

How to make this vegetable gyoza soup

Start by finely chopping the spring onion and separate the lighter and dark slices on a chopping board.

Spring onions sliced on a chopping board

Then spiralize the courgette.

Spiralised courgette on a chopping board

Add the chilli oil into a medium sized saucepan on a low heat. Add ½ of the thinly sliced spring onion (the whiter end) into the pan and season with salt. Fry for a couple of minutes.

Spring onions frying in pan

Next, add the garlic and ginger to fry for a minute before throwing in the dumplings.

Dumplings frying in pan

Then add  the stock and soy sauce.

Stock added to the pan

And add all the pak choi and spiralized courgette. Stir to combine and pop a lid on top. Simmer for around 7 minutes.

All the ingredients added to the gyoza soup

Serve with a sprinkle of spring onion and chilli flakes. Enjoy!

Gyoza soup ready to serve

Other Japanese inspired recipes …

Chicken Katsu Curry 

Spicy Tuna with Crispy Rice (Budget Recipe)

Miso Cod with Veggie Noodles

Are gyoza healthy?

I definitely consider gyozas to be healthy, especially vegetable packed gyozas. The ones we use in this recipe are ready made dumplings that are frozen and packed with a mixture of veg, tofu and quorn. This means they’re loaded with a variety of micronutrients and also two sources of vegetarian protein. 

Gyozas that are fried in a lot of oil are obviously higher in calories, however we are submerging them in broth and boiling them within the soup.

 

Close up of gyoza soup

Adaptations

To increase the calories/portion size 

Add ramen/rice noodles to the broth to add some more carbohydrates to the soup.

To increase protein 

Add thinly sliced chicken/ pork to poach within the broth.

Vegetarian – add blocks of tofu to cook within the broth, or add crispy tofu if you prefer. Here’s my popular crispy soy tofu recipe that would work perfectly with this gyoza soup.

Other vegetables you could add

  • Sweetcorn 
  • Mange tout 
  • Green beans 
  • Mushrooms 
  • Spring greens 
  • Cabbage

Picture of gyoza soup in blue bowl

FAQ

Can I boil frozen dumplings/ gyoza in broth? 

Yes! It’s actually better to cook them within the broth as the seasoning and aromatics infuse into the dumplings, making the dish far more flavourful.

How to cook frozen gyoza

We’re pouring the frozen gyoza straight into the broth. It’ll temporarily cool the water but will return back to a boil after a minute. 

Are gyozas gluten free?

The gyozas used in this recipe have a wrapping made from wheat flour, so they are sadly not gluten free. I’ve had a quick research though and have seen a few gluten free gyozas sold by some brands so check with your local supermarket. 

Can I reheat/freeze this recipe?

This recipe is best made and eaten immediately. It only takes 10 minutes to whip up 1 serving so you hopefully won’t have a reason to reheat or freeze it anyway.

Close up shot of soup with dumplings

 

Gyoza Soup (Japanese Dumpling Soup)

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4.89 from 17 votes
Prep Time: 3 mins
Cook Time: 7 mins
Total Time: 10 mins
£1.66
mains
Japanese
dumpling, Gyoza, quick and easy, Soup
Servings: 1
This 10 minute gyoza soup is the perfect speedy lunch/dinner. Similar to a Japanese dumpling soup, it’s packed with veg.

Ingredients

  • 5 vegetable gyozas (£3.50 for 20)
  • 2 spring onions, thinly sliced (£0.40)
  • ½ - 1 bulb pack choi, sliced into chunks (£1.00)
  • 20 g ginger, finely grated (£0.50)
  • 1 clove garlic, minced (£0.69)=(£0.23)
  • ½ courgette, spiralised (£1.00)

Cupboard Essentials

  • 500 ml vegetable stock
  • 1 tbsp soy sauce
  • 1 tbsp chilli oil
  • Salt & pepper

Method

  • Start by adding the chilli oil into a medium sized saucepan on a low heat. Add ½ of the thinly sliced spring onion (the whiter end) into the pan and season with salt. Fry for a couple of minutes.
  • Next, add the garlic and ginger to fry for a minute before throwing in all of the ingredients. That’s the gyozas, pak choi, courgette, stock and soy sauce.
  • Stir to combine and pop a lid on top. Simmer for around 7 minutes.
  • Serve with a sprinkle of spring onion and chilli flakes. Enjoy!

Nutrition

Servings: 1 servings
Fat: 17g
Calories: 291kcal
Carbohydrates: 26g
Protein: 9g

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