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- 20 store-bought gyoza (frozen or freshly made) - 6 cups vegetable broth - 1 tablespoon soy sauce - 1 tablespoon miso paste (white or yellow) - 1 teaspoon sesame oil - 1-inch piece ginger, sliced - 3 cloves garlic, minced - 2 green onions, sliced (white and green parts separated) - 1 cup mushrooms, sliced (shiitake or button) - 1 cup bok choy, chopped - 1 carrot, julienned - Fresh cilantro (for garnish) - Chili flakes (optional, for spice) When I make Umami Gyoza Soup, I love using fresh ingredients for the best taste. Start with store-bought gyoza. You can find many kinds, so choose your favorite. I often pick frozen gyoza for convenience. Next, the broth is key. I use six cups of vegetable broth. It brings warmth and depth to the soup. For flavor, I add one tablespoon of soy sauce and one tablespoon of miso paste. Miso adds a rich, savory taste. I enjoy using white or yellow miso for a lighter flavor. Sesame oil is my secret touch. One teaspoon gives a nutty aroma. I slice a one-inch piece of ginger and mince three cloves of garlic. These two add a fresh zing. Green onions add a nice crunch. I use two, slicing the white and green parts separately. Mushrooms are a must! I like shiitake or button mushrooms, sliced into one cup. Bok choy is a great addition. One cup, chopped, gives a nice texture. For color and sweetness, I julienne one carrot. Lastly, I top the soup with fresh cilantro for brightness. If you like heat, add chili flakes for a spicy kick. These ingredients come together to create a warm, tasty soup. Each bite is comforting and filled with umami flavor. {{ingredient_image_1}} - Heat 1 teaspoon of sesame oil in a large pot over medium heat. - Add 1-inch piece of sliced ginger and 3 cloves of minced garlic. Sauté for 1-2 minutes, until fragrant. - Incorporate 1 cup of sliced mushrooms and the white parts of 2 sliced green onions into the pot. - Sauté for another 3-4 minutes, until the mushrooms are tender. - Pour in 6 cups of vegetable broth and bring it to a boil. - Stir in 1 tablespoon of soy sauce and 1 tablespoon of miso paste until fully dissolved. - Add 20 store-bought gyoza to the pot and cook for 5-7 minutes. - The gyoza are done when they float to the top. - Stir in 1 cup of chopped bok choy and 1 julienned carrot. - Cook for an additional 2-3 minutes, until the vegetables are tender. - Taste the soup and adjust flavors as needed. - Add more soy sauce for saltiness or miso for richer flavor. - Use high-quality soy sauce: The better the soy sauce, the richer your soup will taste. Look for brands that use traditional brewing methods. This will give your soup depth and a nice balance of salty and savory notes. - Experiment with different mushrooms: Mushrooms add a lot of umami. Try shiitake, oyster, or even portobello. Each type brings its own unique flavor. Mixing mushrooms can create a more complex broth. - Tips for frozen vs. fresh gyoza: If using frozen gyoza, no need to thaw them first. Just add them directly to the boiling soup. For fresh gyoza, they will cook faster. Keep an eye on them to prevent overcooking. - Ensuring gyoza are cooked through: Cook gyoza until they float. This means they are ready. You can also cut one open to check that the filling is hot. - Best toppings for Umami Gyoza Soup: Fresh cilantro adds a nice herbal note. Sliced green onions give a bit of crunch. If you like heat, sprinkle some chili flakes on top. - Pairing with side dishes: Serve with a simple salad or some steamed rice. This balance can make your meal more filling and satisfying. You can also offer pickled vegetables for a tangy contrast. Pro Tips Use Fresh Ingredients: Fresh vegetables and herbs will enhance the flavor of your soup, making it more vibrant and delicious. Customize Your Gyoza: Feel free to use different types of gyoza, like pork or vegetable, to suit your taste preferences. Add Some Heat: For a spicier kick, include fresh chili slices or a dash of Sriracha in your soup. Perfect Miso Mixing: To prevent clumping, mix the miso paste with a small amount of broth before adding it to the soup. {{image_2}} If you want a vegan version of Umami Gyoza Soup, start by choosing the right gyoza. Look for plant-based gyoza made with vegetables and tofu. Many stores sell these options in the frozen section. Next, swap the broth. Use vegetable broth for a rich taste. Make sure it has no animal products. You can also try miso broth for extra flavor. Want some heat? Add chili oil or Sriracha to the soup. Just a little can change the taste. If you like it hot, use fresh hot peppers. Slice them thin and add them to the pot. You can adjust the spice level to fit your taste. To make your soup even better, add more vegetables. If you can't find bok choy, use spinach or kale. Both add color and nutrition. You can also include seasonal veggies. Think about carrots, zucchini, or snap peas. Each adds a unique flavor and crunch to the soup. To keep your soup fresh, store it in the fridge. Use airtight containers for best results. The soup stays good for about 3 to 4 days. If you have gyoza left, store them separately. This keeps them from getting too soft. You can reheat your soup in two ways. The microwave is quick and easy. Use a microwave-safe bowl and heat in short bursts. Stir between bursts. On the stovetop, pour the soup into a pot. Heat on low to medium, stirring often. This way, you keep the great taste and texture. If you want to save your soup for later, freezing is a good option. First, let the soup cool completely. Then, pour it into freezer-safe containers. Leave some space at the top, as soup expands when frozen. It keeps well for about 2 to 3 months. To thaw, place it in the fridge overnight. Reheat it on the stove or microwave, stirring well. Umami is the fifth taste. It adds depth to food. You can find umami in foods like tomatoes, mushrooms, and soy sauce. This flavor makes dishes taste rich and savory. When you eat something with umami, it feels satisfying and full. It’s what makes you want more! Yes, you can make gyoza at home! To start, mix flour and water for the dough. Roll it out thin. For the filling, use ground meat, cabbage, and spices. Shape the gyoza by folding the dough around the filling. Cook them in a pan or steam them. Fresh gyoza taste great in the soup! Umami Gyoza Soup is quite healthy. The soup has lots of veggies. Bok choy and mushrooms provide vitamins. The broth is low in calories. Each serving has about 200 calories. This soup is also filling. It’s a great choice for a light meal. You can keep Umami Gyoza Soup in the fridge for about three days. Store it in a sealed container. If it smells sour or looks cloudy, it’s time to toss it. Always check for changes before eating leftovers. Fresh soup is best! Umami Gyoza Soup combines rich flavors and simple steps. Use store-bought gyoza and fresh veggies for a quick meal. Remember to adjust flavors with soy sauce and miso for maximum taste. Add chili oil for some heat if you like spice. This soup is healthy, filling, and easy to store. Enjoy leftovers for days or freeze them for later. Try different veggies or gyoza options to make it your own. With these tips, you can create a bowl of warmth and comfort anytime.

Umami Gyoza Soup

A flavorful soup featuring gyoza, vegetables, and a rich broth.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 250 kcal

Ingredients
  

  • 20 pieces store-bought gyoza
  • 6 cups vegetable broth
  • 1 tablespoon soy sauce
  • 1 tablespoon miso paste
  • 1 teaspoon sesame oil
  • 1 inch ginger, sliced
  • 3 cloves garlic, minced
  • 2 pieces green onions, sliced
  • 1 cup mushrooms, sliced
  • 1 cup bok choy, chopped
  • 1 piece carrot, julienned
  • None to taste fresh cilantro
  • None to taste chili flakes

Instructions
 

  • In a large pot, heat the sesame oil over medium heat. Add the ginger and garlic, sautéing for about 1-2 minutes until fragrant.
  • Add the sliced mushrooms and the white parts of the green onions to the pot. Sauté together for another 3-4 minutes until the mushrooms are tender.
  • Pour in the vegetable broth and bring to a boil. Once boiling, reduce the heat and stir in the soy sauce and miso paste until dissolved.
  • Add the gyoza to the pot and allow them to cook for about 5-7 minutes, or until they float to the top, indicating they are cooked through.
  • Stir in the chopped bok choy and julienned carrot, cooking for an additional 2-3 minutes until the veggies are tender.
  • Taste the soup and adjust the seasoning if necessary, adding more soy sauce for saltiness or miso for depth of flavor.
  • Serve hot, garnished with sliced green parts of the green onions, fresh cilantro, and a sprinkle of chili flakes if desired.

Notes

Adjust the seasoning to taste and add chili flakes for spice if desired.
Keyword gyoza, soup, umami, vegetable broth