Description
This Easy Beef Gyoza Soup is a hearty and flavorful meal that combines savory beef-filled dumplings with a fragrant broth enriched by garlic, ginger, and soy sauce. Enhanced with fresh vegetables like carrots, mushrooms, and bok choy, this comforting soup is perfect for a quick dinner that’s both satisfying and nourishing.
Ingredients
Scale
Broth and Aromatics
- 4-6 cups chicken broth or dashi or vegetable broth
- 1-2 cloves garlic, minced
- 1-2 cloves fresh ginger, minced
- 1 teaspoon cooking oil (sesame oil or 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
- Sliced mushrooms (shiitake or cremini)
- Bok choy or napa cabbage (quick-cooking greens)
- Scallions, chopped (for garnish)
Main Ingredient
- Beef gyoza (store-bought or homemade)
Instructions
- Prepare Your Aromatics: Mince 1-2 cloves of garlic and an equal amount of fresh ginger. Heat 1 teaspoon of your preferred cooking oil in a medium pot or Dutch oven over medium heat. Add the minced garlic and ginger and sauté for 30 seconds to 1 minute until fragrant but not browned.
- Build the Broth: Pour in 4-6 cups of your chosen broth. If using dashi, you may add kombu. Bring the broth to a gentle simmer. Add 2-3 tablespoons soy sauce and 1 tablespoon non-alcoholic mirin alternative or rice vinegar. Stir well and return to a gentle simmer.
- Add the Vegetables: Add thinly sliced carrots first and cook for a few minutes until they are slightly tender but still crisp. Then add sliced mushrooms and greens like bok choy or napa cabbage. Cook for an additional 2-3 minutes until the greens wilt and become tender.
- Cook the Gyoza: Carefully drop the beef gyoza into the simmering broth. Cook for 4-7 minutes, depending on whether they are fresh or frozen. They are done when they float to the surface and appear plump and cooked through.
- Final Seasoning and Garnish: Taste the broth and adjust seasoning with more soy sauce or a pinch of white pepper if desired. Turn off the heat. Ladle the soup into bowls, finishing with a drizzle of sesame oil and a sprinkle of freshly chopped scallions for garnish.
Notes
- You can substitute beef gyoza with chicken or vegetable gyoza if preferred.
- Dashi broth adds authentic umami, but chicken or vegetable broth works well for a milder flavor.
- Use fresh vegetables for the best texture; frozen can be used in a pinch.
- If you like your soup spicier, add a dash of chili oil or red pepper flakes at serving.
- To make this soup gluten-free, use tamari instead of soy sauce and ensure the gyoza are gluten-free.
