Description
This Easy Beef Gyoza Soup is a hearty and flavorful meal featuring tender beef gyoza simmered in a savory broth enriched with garlic, ginger, soy sauce, and fresh vegetables. The delicate balance of Asian aromatics with comforting broth and vibrant greens creates a warming, satisfying soup perfect for any occasion.
Ingredients
Scale
Main Ingredients
- 12-16 beef gyoza (store-bought or homemade)
- 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
- Thinly sliced carrots (about 1 medium carrot)
- 1/2 cup sliced mushrooms (shiitake or cremini)
- 1 cup bok choy or napa cabbage, chopped
Garnish
- 2 scallions, thinly sliced
- Dash of sesame oil (for finishing)
- White pepper (to taste)
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-sized 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 and bring to a gentle simmer. If using dashi, add kombu if desired. Stir in 2-3 tablespoons of soy sauce and 1 tablespoon of non-alcoholic mirin alternative or rice vinegar. Allow the broth to return to a gentle simmer.
- Add the Vegetables: Add thinly sliced carrots first and cook for a few minutes until slightly tender-crisp. Then add sliced mushrooms and greens like bok choy or napa cabbage. Cook for an additional 2-3 minutes until the greens are wilted and tender.
- Cook the Gyoza: Carefully drop the beef gyoza into the simmering broth. Cook for 4-7 minutes depending on whether gyoza 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 seasoning with additional soy sauce or a pinch of white pepper if needed. Turn off the heat. Ladle soup into bowls, finish with a drizzle of sesame oil and a sprinkle of chopped scallions.
Notes
- Use store-bought or homemade beef gyoza depending on your preference and time constraints.
- Adjust the amount of soy sauce and mirin alternative based on your desired saltiness and sweetness of the broth.
- For a vegetarian version, substitute beef gyoza with vegetable or tofu gyoza and use vegetable broth.
- Add kombu to dashi broth to enhance umami if available.
- Gyoza cooking time may vary depending on whether they are fresh or frozen — always cook until they float and are heated through.
