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
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- 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.