Name: Gyoza Soup (Japanese Dumpling Soup)
Prep time: 3 min
Cook time: 7 min
Total time: 10 min
Cuisine: Japanese
Ingredients: 5 vegetable gyozas; 2 spring onions, thinly sliced; ½–1 bulb pak choi, chopped; 20g fresh ginger, finely grated; 1 garlic clove, minced; ½ courgette (zucchini), spiralized; 500 ml vegetable stock; 1 tbsp soy sauce; 1 tbsp chili oil; Salt and pepper, to taste

Why You’ll Love This Recipe

I love how simple and flexible this soup is. It uses store-bought vegetable gyozas and turns them into a full, comforting meal with the help of some pantry staples and fresh veggies. Whether I’m craving something healthy, warming, or just want to use up leftovers, this dish always works. Plus, it’s incredibly easy to customize with protein or extra vegetables.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

vegetable gyozas
spring onions, thinly sliced
pak choi, sliced into chunks
fresh ginger, finely grated
garlic, minced
courgette, spiralised

Cupboard Essentials:

vegetable stock
soy sauce
chilli oil
salt & pepper

Directions

I start by heating chilli oil in a medium saucepan over low heat. I add the white parts of the spring onion and a pinch of salt, frying for a couple of minutes.
Next, I stir in the garlic and ginger, letting them sizzle for about a minute.
Then I toss in the gyozas, pak choi, spiralised courgette, vegetable stock, and soy sauce.
I give it a good stir, cover the pot with a lid, and let it simmer gently for about 7 minutes.
Once done, I serve it hot, topped with the remaining green spring onion and a sprinkle of chilli flakes if I want a bit more heat.

Servings and timing

This recipe makes 1 generous serving and comes together in just 10 minutes—3 minutes of prep and 7 minutes of cooking.

Variations

To boost the calories or make it more filling, I sometimes add cooked ramen noodles or rice noodles.
For more protein, I add thinly sliced chicken or pork and let it poach in the broth.
When I want a plant-based version, I toss in tofu cubes—either soft tofu directly into the soup or crispy tofu on top.
I often bulk it up with extra vegetables like sweetcorn, mushrooms, mange tout, green beans, or cabbage.
If I want a spicy version, I add a dash more chilli oil or a spoonful of gochujang to the broth.

Storage/Reheating

This soup is best eaten fresh, but if I have leftovers, I store them in the fridge for up to 1 day. To reheat, I gently warm it on the stove over medium heat. I avoid microwaving it for too long to prevent the dumplings from becoming too soft or falling apart.

FAQs

Can I use frozen gyozas?

Yes, I use frozen vegetable gyozas straight from the freezer. There’s no need to thaw them before adding to the soup.

What can I use instead of pak choi?

I often substitute pak choi with napa cabbage, spinach, or spring greens if I don’t have any on hand.

Can I double the recipe?

Definitely. I just double all the ingredients, including the broth, to serve two or more people.

Is this soup good for meal prep?

It can be, but I prefer to cook the broth and veggies ahead of time and add freshly cooked gyozas when reheating to keep them from going soggy.

What type of chilli oil should I use?

I usually go with a garlic-infused chilli oil for extra flavor, but any type will work depending on how spicy I want it.

Conclusion

This Gyoza Soup is a fast, comforting, and flavorful dish that fits perfectly into a busy day. I love how it brings together rich broth, fresh vegetables, and savory dumplings in one bowl. Whether I’m keeping it light or loading it up with extras, it’s one of my favorite quick meals that never disappoints.