Description
This Easy Beef Gyoza Soup is a hearty and flavorful Japanese-inspired meal perfect for a comforting lunch or dinner. Featuring tender beef gyoza simmered in a savory broth infused with garlic, ginger, and soy sauce, accompanied by fresh vegetables like carrots, mushrooms, and bok choy, this soup is both satisfying and quick to prepare. Garnished with scallions and a dash of sesame oil, it delivers an authentic taste with minimal effort.
Ingredients
Scale
Soup Base and Aromatics
- 4-6 cups chicken broth or dashi (Japanese soup stock) or vegetable broth
- 1-2 cloves garlic, minced
- 1-2 cloves fresh ginger, minced
- 1 teaspoon cooking oil (sesame oil or any neutral oil)
- 2-3 tablespoons soy sauce
- 1 tablespoon non-alcoholic mirin alternative or rice vinegar
- White pepper (to taste)
- Dash of sesame oil (for finishing)
Vegetables
- Thinly sliced carrots
- Sliced mushrooms (shiitake or cremini)
- Bok choy or napa cabbage (quick-cooking greens)
- Scallions (for garnish)
Main Ingredient
- Beef gyoza (store-bought or homemade)
Instructions
- Prepare Your Aromatics: Mince 1-2 cloves of garlic and an equal amount of fresh ginger. Heat 1 teaspoon of cooking oil in a medium pot or Dutch oven over medium heat. Sauté the minced garlic and ginger for 30 seconds to 1 minute, until fragrant but not browned.
- Build the Broth: Pour 4-6 cups of your chosen broth into the pot. If using dashi, add kombu if desired. Bring to a gentle simmer. Once simmering, stir in 2-3 tablespoons of soy sauce and 1 tablespoon of non-alcoholic mirin alternative or rice vinegar. Allow the broth to return to a gentle simmer.
- Add the Vegetables: Add thinly sliced carrots first and cook for a few minutes until slightly tender-crisp. Then add sliced mushrooms and quick-cooking greens like bok choy or napa cabbage. Cook for an additional 2-3 minutes until greens are wilted and tender.
- Cook the Gyoza: Carefully drop beef gyoza into the simmering broth. Cook for 4-7 minutes depending on whether they are fresh or frozen. The gyoza are done when they float to the surface and appear plump.
- Final Seasoning and Garnish: Taste the broth and adjust seasoning with more soy sauce or a pinch of white pepper as needed. Turn off the heat. Ladle the soup into bowls and finish each with a drizzle of sesame oil and a sprinkle of freshly chopped scallions.
Notes
- You can use store-bought or homemade beef gyoza; cooking times may vary slightly.
- Substitute chicken broth with vegetable broth for a lighter or vegetarian-friendly version (using vegetable-based gyoza).
- Adjust soy sauce and white pepper to your preferred taste.
- The soup can be customized with other quick-cooking vegetables like spinach or snap peas.
- A non-alcoholic mirin alternative or rice vinegar provides the subtle tangy sweetness — avoid using regular vinegar to maintain balanced flavor.
- For a spicier version, add a dash of chili oil or sliced fresh chili as garnish.
