Ingredients
- Gyoza (frozen or fresh) – 20-25 pieces
- Chicken broth – 6 cups
- Soy sauce – 2 tablespoons
- Mirin – 1 tablespoon
- Sesame oil – 1 teaspoon
- Green onions, sliced – 1/4 cup
- Ginger, minced – 1 teaspoon
- Baby bok choy, chopped – 1 cup
Instructions
- Step 1: Bring the chicken broth to a boil in a large pot.
- Step 2: Add the soy sauce, mirin, minced ginger, and sesame oil to the boiling broth. Stir well.
- Step 3: Gently add the gyoza to the broth. Cook according to package directions, usually around 5-7 minutes, or until they float to the surface and are heated through.
- Step 4: Add the chopped baby bok choy to the soup during the last minute of cooking time to wilt it slightly.
- Step 5: Ladle the gyoza soup into bowls and garnish with sliced green onions before serving.
Notes
- Store leftover soup in an airtight container in the refrigerator for up to 2 days.
- Reheat gently on the stovetop, adding a splash of water if needed, until heated through.
- Serve this comforting soup with a side of chili oil or a sprinkle of toasted sesame seeds for an extra flavor boost.
- Don't overcrowd the pot when cooking the gyoza; cook in batches if necessary to ensure even cooking and prevent sticking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American