Vegan Gyoza Soup
This vegan gyoza soup is easy to make, packed with vegetables, and perfect for a hearty plant-based meal. It’s ready in no time, thanks to frozen gyoza!
If you’re looking for a cozy soup that is surprisingly easy to make, this gyoza soup might be exactly what you need! I used frozen vegetable gyoza from Trader Joe’s, but you can use any kind of gyoza, dumpling, or potsticker that you like! But if you’re a vegetarian like me, be sure you’re using vegetable gyoza. They can be a little harder to find as most contain pork or chicken. But it’s worth the hunt! Some of the brands I like are Trader Joe’s and the Whole Foods 365 brand.
What is Gyoza?
Gyoza are Japanese dumplings, typically filled with ground meat, vegetables, and seasonings. For this recipe, I used vegan gyoza to keep this soup plant-based. Wondering about the difference between gyoza, potstickers, and dumplings? Gyoza has thinner, more delicate skins and a stronger garlic flavor, potstickers are heartier and have thicker skins, and dumpling is the overarching term that can refer to any filled dough preparation across various cuisines.
Tips & Tricks
- You can use pre-sliced mushrooms and pre-cut carrots to save time on prep. Instead of mincing garlic and grating ginger fresh, use frozen garlic and ginger cubes to save time on chopping and grating.
- You can make the soup base ahead of time and store it in the fridge for up to 3 days. When ready to eat, reheat and add the frozen gyoza and spinach.
- If you’re planning to make this soup in advance, cook the gyoza separately by steaming or lightly pan-frying according to package directions. Add them to the soup just before serving to ensure they stay intact.
- I recommend using a low-sodium broth since soy sauce and gyoza have a lot of sodium.
Variations & Additions
- Extra Veggies: Add more veggies like baby bok choy to make it even more filling.
- Tofu for Protein: If you want more protein, add cubed firm tofu alongside the goyza for an extra boost.
- Add some spice: If you want to make this spicy, add a drizzle of chili crisp oil or sriracha on top!
What to Serve with Gyoza Soup
This would be a great appetizer to pair with this vegan egg roll in a bowl recipe! Or you could enjoy it as a main dish and pair it with some edamame for extra protein.
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Vegan Gyoza Soup
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 cups 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese Inspired
- Diet: Vegan
Description
This vegan gyoza soup is easy to make, packed with vegetables, and perfect for a hearty plant-based meal. It’s ready in no time, thanks to frozen gyoza!
Ingredients
- 1 tablespoon olive oil
- 4 green onions, chopped (white and green parts separated)
- 2 garlic cloves, minced
- 1/2 inch piece of ginger, grated
- 1 cup carrots, thinly sliced
- 1 cup mushrooms, sliced (shiitake or button work well)
- 6 cups vegetable broth
- 12oz frozen gyoza (see note)
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 cup baby spinach, roughly chopped
Instructions
- In a large pot, heat the olive oil over medium heat. Add the white parts of the green onion and carrots. Sauté for 5 minutes.,
- Add the mushrooms to the pot. Cook for 3-4 minutes, stirring occasionally until they start to soften.
- Add the garlic and ginger and continue to cook for one minute.
- Add the broth, soy sauce, and rice vinegar and bring the mixture to a boil.
- Once the soup is boiling, carefully add the frozen gyoza. Simmer for 6-8 minutes or until the gyoza are fully cooked through.
- Stir in the spinach and cook for an additional 1-2 minutes until it wilts.
- Serve the soup immediately and garnish with green onions.
Notes
I used Trader Joe’s frozen gyoza which is vegan. I’ve also tested this with the Whole Foods 365 vegetable potstickers.
