Description
This Easy Beef Gyoza Soup recipe is a hearty and flavorful meal perfect for warming up on any day. Combining tender beef gyoza with a savory broth enriched with garlic, ginger, soy sauce, and fresh vegetables, this soup is quick to prepare and offers a satisfying balance of taste and texture. Utilize store-bought or homemade gyoza to create an authentic Japanese-inspired soup that’s both comforting and nutritious.
Ingredients
Scale
Soup Base
- 4-6 cups chicken broth or dashi (Japanese soup stock) or vegetable broth
- 1-2 cloves garlic, minced
- 1-2 cloves fresh ginger, minced
- 1 teaspoon cooking oil (sesame oil or any neutral oil)
- 2-3 tablespoons soy sauce
- 1 tablespoon non-alcoholic mirin alternative or rice vinegar
- Dash of sesame oil (for finishing)
Vegetables
- Thinly sliced carrots (about 1/2 cup)
- 1/2 cup sliced mushrooms (shiitake or cremini)
- 1 cup bok choy or napa cabbage, chopped
- Chopped scallions (for garnish)
Main
- 12-16 beef gyoza (store-bought or homemade)
Instructions
- Prepare Your Aromatics: Mince 1-2 cloves of garlic and a similar amount of fresh ginger. Heat 1 teaspoon of cooking oil in a medium pot or Dutch oven over medium heat. Sauté the garlic and ginger for about 30 seconds to 1 minute until fragrant but not browned.
- Build the Broth: Pour in 4-6 cups of your chosen broth (chicken, dashi, or vegetable). If using dashi, you may add kombu if desired. Bring the broth to a gentle simmer. Then stir in 2-3 tablespoons soy sauce and 1 tablespoon non-alcoholic mirin alternative or rice vinegar. Allow the mixture to return to a gentle simmer.
- Add the Vegetables: Add thinly sliced carrots first and cook for a few minutes until slightly tender-crisp. Next, add the sliced mushrooms and greens like bok choy or napa cabbage. Cook for another 2-3 minutes until the greens are wilted and tender.
- Cook the Gyoza: Carefully add the beef gyoza to the simmering broth. Cook for 4-7 minutes depending on whether the gyoza are fresh or frozen. The gyoza are done when they float to the surface and appear plump.
- Final Seasoning and Garnish: Taste the broth and adjust seasoning with more soy sauce or a pinch of white pepper to taste. Turn off the heat. Serve the soup hot in bowls, finishing each with a drizzle of sesame oil and a sprinkle of freshly chopped scallions.
Notes
- Use fresh or frozen gyoza as available; cooking times may vary slightly.
- For vegetarian versions, substitute beef gyoza with vegetable or tofu gyoza and use vegetable broth.
- Dashi adds authentic umami flavor but can be replaced with chicken or vegetable broth for simplicity.
- Adjust soy sauce and vinegar to taste depending on your preferred saltiness and acidity levels.
- Adding kombu to dashi enhances umami but remember to remove it before serving.
