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Gyoza Soup

Gyoza soup with a clear dashi-style chicken broth base, simmered aromatics, and tender dumplings. This one-pot Japanese main dish uses gyoza, mushrooms, and bok choy for a comforting, savory bowl topped with sesame oil, sesame seeds, and chili oil.
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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 or potsticker dumplings
  • 24 Gyoza or potsticker dumplings Use frozen or fresh; cook timing depends on package directions.
Bok choy
  • 2 cup Bok choy Chopped.
Shiitake mushrooms
  • 1 cup Shiitake mushrooms Sliced.
Green onions
  • 4 Green onions Sliced.
Chicken broth
  • 4 cup Chicken broth
Soy sauce
  • 2 tbsp Soy sauce
Sesame oil
  • 1 tbsp Sesame oil Drizzle on top and stir into the soup at the end.
Mirin
  • 1 tbsp Mirin
Rice vinegar
  • 1 tsp Rice vinegar
Garlic
  • 2 Garlic Minced.
Fresh ginger
  • 1 tbsp Fresh ginger Grated.
Chili oil
  • 1 Chili oil For serving; amount to taste.
Sesame seeds
  • 1 tbsp Sesame seeds For serving.
Salt
  • 0.5 tsp Salt To taste.

Equipment

  • 1 Dutch oven

Method
 

Simmer the ginger-garlic broth
  1. Bring the chicken broth to a simmer in a large pot (about 200°F/93°C). Add garlic, grated ginger, soy sauce, mirin, and rice vinegar, then simmer for 5 minutes.
Cook the mushrooms
  1. Add the sliced shiitake mushrooms to the simmering broth. Cook for 3–4 minutes, until the mushrooms are tender and the broth stays at a gentle simmer.
Cook the gyoza
  1. Add the gyoza directly to the simmering broth. Cook according to package directions (usually 5–7 minutes) until the dumplings are cooked through and buoyant.
Wilt the bok choy and finish
  1. Add the chopped bok choy and cook for 2–3 minutes until wilted. Stir occasionally so the greens soften evenly.
  2. Stir in the sesame oil, then taste and season with salt. Keep the soup hot over a gentle simmer for 1 more minute if needed to blend flavors.
Serve
  1. Ladle the soup into bowls and top with sliced green onions, sesame seeds, and chili oil. Serve immediately while the dumplings are hot.

Notes

Pro tip: keep the broth at a gentle simmer when adding the gyoza to prevent tearing and to keep the soup clear. Store leftovers in the refrigerator up to 3 days; reheat gently until hot (dumplings may soften). Freezing is not recommended because the bok choy texture will change. For a dietary swap, use gluten-free soy sauce and gluten-free gyoza to keep it gluten-free.