Description
This Easy Beef Gyoza Soup recipe offers a warm, hearty, and flavorful meal perfect for any day. Combining savory beef-filled gyoza with a fragrant broth infused with garlic, ginger, soy sauce, and fresh vegetables, this soup is both comforting and nourishing. Quick to prepare within 45 minutes, it’s an ideal dish for a satisfying lunch or dinner, bringing a touch of Japanese-inspired cuisine to your table.
Ingredients
Scale
Gyoza and Broth
- Beef gyoza (store-bought or homemade), 12-16 pieces
- 4-6 cups chicken broth, 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
Vegetables and Garnish
- Thinly sliced carrots, about 1/2 cup
- Sliced mushrooms (shiitake or cremini), about 1/2 cup
- Bok choy or napa cabbage (quick-cooking greens), about 1 cup, chopped
- Scallions, for garnish, finely chopped
- White pepper, to taste
- Dash of sesame oil, for finishing
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. Add the garlic and ginger, sautéing 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, optionally add kombu. Bring the broth to a gentle simmer. Stir in 2-3 tablespoons soy sauce and 1 tablespoon non-alcoholic mirin alternative or rice vinegar. Let the broth 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. Next, add the sliced mushrooms and chopped bok choy or napa cabbage. Cook for another 2-3 minutes until the greens are wilted and tender.
- Cook the Gyoza: Gently drop the beef gyoza into the simmering broth. Allow to 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.
- Final Seasoning and Garnish: Taste the broth and adjust flavorings if needed with more soy sauce or a pinch of white pepper. Turn off the heat. Serve hot by ladling the soup into bowls, then drizzle each serving with a dash of sesame oil and sprinkle with freshly chopped scallions.
Notes
- For a vegetarian version, substitute beef gyoza with vegetable gyoza and use vegetable broth.
- If you prefer a richer broth, add a small piece of kombu while simmering if using dashi broth.
- Fresh gyoza cook faster than frozen; adjust cooking time accordingly.
- Adjust soy sauce quantity according to the saltiness of your broth and personal taste.
- This soup can be reheated gently on the stovetop but is best enjoyed fresh.
