Gyoza Soup is a cozy, comforting bowl filled with tender dumplings swimming in a flavorful broth. The star of the dish is definitely the gyoza—those little pockets of delicious filling, often made with seasoned pork and veggies. The broth is usually light but packed with flavor from ingredients like ginger, garlic, and soy sauce, making each spoonful warm and satisfying.
I love making gyoza soup on chilly evenings because it feels like a warm hug in a bowl. What I especially enjoy is how the dumplings soak up just the right amount of broth, giving them a soft, juicy texture. Sometimes, I add a handful of fresh greens or a sprinkle of green onion on top, which brightens up the soup even more.
Serving gyoza soup is super simple but always feels special. I like pairing it with a side of steamed rice or dipping a crispy piece of bread right into the broth. Sometimes, friends come over, and this soup becomes the go-to comfort food we all want to share. Every time I make it, I’m reminded that the best meals don’t need to be complicated—they just need good ingredients and a little love.
Key Ingredients & Substitutions
Gyoza: These dumplings are the heart of the soup. I like pan-frying them for a crispy bottom, but you can also steam or boil frozen ones if pressed for time.
Broth: Chicken broth gives a rich flavor, but vegetable broth works well for a lighter, vegetarian option. Adding miso paste deepens the taste with umami.
Noodles: Ramen noodles are classic here, but egg noodles or even rice noodles can be swapped depending on what you have at home.
Soft-boiled eggs: The creamy yolk adds creaminess. If you’re short on time, a hard-boiled egg works too, just less gooey.
Bok choy or spinach: These greens add freshness and color. Baby bok choy is slightly crunchy, while spinach softens more. Choose based on texture you prefer.
How Do I Get Crispy, Perfect Gyoza for Soup?
Crispy, tender gyoza add great texture, but nailing the pan-fry-steam combo can be tricky. Here’s how I do it:
- Heat a nonstick pan over medium heat and add a bit of vegetable oil.
- Place gyoza flat side down; let them fry undisturbed for 2-3 minutes until golden.
- Pour about 1/4 cup water around the gyoza—not directly on top—and cover immediately to trap steam.
- Steam for 4-5 minutes until the wrappers look translucent and the filling is cooked through.
- Remove lid and cook another minute if you want to re-crisp the bottoms.
- Use a spatula to gently lift gyoza from the pan and add to your soup.
This method keeps the bottoms crispy and the tops tender and juicy — perfect for enjoying in a bowl of hot broth!
Equipment You’ll Need
- Nonstick skillet – perfect for pan-frying gyoza without sticking or burning.
- Large pot – to simmer the broth and cook the noodles in one place.
- Medium saucepan – handy if you want to cook noodles separately.
- Sharp knife – for chopping garlic, ginger, scallions, and greens easily.
- Slotted spoon or spatula – to lift gyoza gently from the pan or pot without breaking.
- Chopsticks and soup spoons – to enjoy the gyoza and broth the traditional way.
Flavor Variations & Add-Ins
- Swap pork gyoza for chicken or vegetable dumplings for a different protein or vegetarian option.
- Add mushrooms like shiitake or enoki for an earthy twist that pairs well with the broth.
- Use kale or napa cabbage instead of bok choy for different texture and flavor.
- Stir in a spoonful of chili oil or sprinkle chili flakes to boost the heat if you like spice.
How to Make Gyoza Soup?
Ingredients You’ll Need:
- 12-15 gyoza (potstickers), preferably pan-fried or store-bought
- 4 cups chicken or vegetable broth
- 2 packs of ramen noodles or fresh egg noodles (about 4 oz)
- 2 soft-boiled eggs, halved
- 1 cup baby bok choy or chopped spinach
- ½ cup corn kernels (fresh or canned)
- 3 scallions (green onions), sliced thinly (separate white and green parts)
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 2 tbsp soy sauce
- 1 tbsp miso paste (optional but recommended for depth)
- 1 tsp sesame oil
- 1 tbsp vegetable oil for cooking gyoza
- ½ tsp chili flakes or chili oil (optional for heat)
- Salt and pepper to taste
- Water for boiling noodles and blanching vegetables
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and cook. You’ll spend time pan-frying and steaming the gyoza, making the broth, cooking the noodles, and assembling all ingredients for a warm and satisfying soup.
Step-by-Step Instructions:
1. Prepare the Gyoza:
Heat vegetable oil in a nonstick pan over medium heat. Place gyoza in the pan, cooking until the bottoms turn golden brown, about 2-3 minutes. Next, carefully add ¼ cup water, cover the pan, and steam the gyoza for 4-5 minutes until they’re cooked through. Remove and set aside.
2. Make the Broth:
In a large pot, warm sesame oil over medium heat. Add minced garlic and grated ginger, sautéing for about 1 minute until fragrant. Pour in the chicken or vegetable broth, add soy sauce and miso paste if using, and stir until combined. Bring the broth to a gentle simmer.
3. Cook the Noodles and Vegetables:
In another pot, bring water to a boil. Cook the noodles according to the package, about 3-4 minutes, then drain. Blanch the bok choy or spinach in boiling water for about 1 minute and drain.
4. Assemble the Soup:
Divide the cooked noodles into bowls. Ladle the hot broth over the noodles, then add the pan-fried gyoza to each bowl. Top with blanched greens, corn kernels, and the halved soft-boiled eggs. Garnish with the scallions and chili flakes or chili oil if you like a bit of heat.
5. Serve and Enjoy:
Taste the soup and adjust the seasoning with salt or more soy sauce as needed. Serve immediately with chopsticks and a spoon to enjoy every comforting, flavorful bite.
Can I Use Frozen Gyoza for This Soup?
Absolutely! Just make sure to pan-fry and steam them as instructed to get that perfect crispy-bottom texture before adding them to the soup. If using frozen gyoza, no need to thaw—just cook them straight from frozen.
Can I Make Gyoza Soup Ahead of Time?
You can prepare the broth and cook the noodles in advance, storing them separately in the fridge for up to 2 days. Reheat the broth gently and add fresh gyoza and vegetables when ready to serve for the best texture.
What Are Good Substitutions for Vegetables?
Feel free to swap baby bok choy or spinach with kale, napa cabbage, or even watercress. Mushrooms like shiitake or enoki also add great flavor and texture to the soup.
How Should Leftovers Be Stored?
Store leftover soup in an airtight container in the refrigerator for up to 3 days. For best results, keep the gyoza separate and add them to the broth when reheating to avoid them getting soggy.
