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Authentic Japanese gyoza soup with dumplings and vegetables in miso broth

Japanese Gyoza Soup Recipe

A quick and authentic Japanese gyoza soup recipe made with savory miso broth, tender dumplings, and fresh vegetables. Ready in just 15 minutes, this cozy comfort bowl is perfect for busy weeknights.
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Course: Dinner, Lunch, Soup
Cuisine: Asian, Japanese
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4 servings
Calories: 320kcal
Cost: $12

Equipment

  • Large pot or Dutch oven
  • Fine-mesh strainer
  • Ladle
  • Sharp knife

Ingredients

For the Broth

  • 6 cups chicken or vegetable stock
  • 2 tablespoon white miso paste
  • 2 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 2 cloves garlic minced
  • 1 inch fresh ginger grated
  • 1 green onion chopped, for garnish

For the Gyoza and Add-ins

  • 12-16 frozen or fresh gyoza dumplings
  • 2 cups baby bok choy chopped
  • 1 cup shiitake mushrooms sliced
  • 1 soft-boiled egg per serving (optional)
  • 1 teaspoon chili oil or sriracha optional
  • Sesame seeds for garnish

Instructions

  • Heat sesame oil in a large pot. Sauté garlic and ginger for 30 seconds.
  • Add stock and whisk in miso paste until dissolved.
  • Add shiitake mushrooms and simmer for 3–4 minutes until tender.
  • Add gyoza dumplings and simmer 5–7 minutes until they float to the surface.
  • Stir in bok choy and cook for 2 minutes.
  • Add soy sauce, taste, and adjust seasoning.
  • Ladle soup into bowls. Garnish with green onions, sesame seeds, and optional soft-boiled egg.

Notes

Nutrition information is automatically calculated and should only be used as an approximation.

Nutrition

Serving: 1bowl | Calories: 320kcal | Carbohydrates: 32g | Protein: 14g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Cholesterol: 70mg | Sodium: 980mg | Potassium: 520mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2800IU | Vitamin C: 20mg | Calcium: 90mg | Iron: 2.5mg