Easy Beef Gyoza Soup Recipe

Introduction

This Easy Beef Gyoza Soup is a comforting and flavorful dish perfect for any day of the week. Combining savory broth, tender beef gyoza, and fresh vegetables, it’s both hearty and quick to prepare. Enjoy a warm bowl that feels homemade with minimal effort.

Ingredients

• Beef gyoza (store-bought or homemade)
• 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
• Thinly sliced carrots
• Sliced mushrooms (shiitake or cremini)
• Bok choy or napa cabbage (quick-cooking greens)
• Scallions (for garnish)
• White pepper (to taste)
• Dash of sesame oil (for finishing)

Instructions

1. Step 1: Mince the garlic and ginger. Heat the cooking oil in a medium pot over medium heat, then add the garlic and ginger. Sauté for about 30 seconds to 1 minute until fragrant but not browned.
2. Step 2: Pour in the broth and bring it to a gentle simmer. Add soy sauce and the mirin alternative or rice vinegar. Stir and let it return to a gentle simmer.
3. Step 3: Add thinly sliced carrots and cook for a few minutes until slightly tender-crisp. Then add the mushrooms and greens, cooking for another 2-3 minutes until the greens are wilted.
4. Step 4: Carefully add the beef gyoza to the simmering broth. Cook for 4-7 minutes depending on whether the gyoza are fresh or frozen, until they float to the surface and look plump.
5. Step 5: Taste the broth and adjust with soy sauce or white pepper if needed. Turn off the heat. Serve the soup in bowls, drizzling a little sesame oil on top and garnishing with chopped scallions.

Tips & Variations

• Use homemade broth or high-quality store-bought broth for richer flavor.
• Substitute beef gyoza with chicken or vegetable gyoza for different tastes.
• Add a soft boiled egg or tofu cubes for extra protein.
• For more spice, add a dash of chili oil or fresh sliced chili.
• Frozen gyoza can be added directly without thawing, just cook a bit longer.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove, adding a splash of broth if needed to loosen the soup. Avoid microwave reheating for longer, as the gyoza may become tough or chewy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade gyoza for this soup?

Absolutely. Homemade gyoza work wonderfully and add a fresh touch to this soup. Just adjust cooking time slightly based on their size and filling.

What broth works best for beef gyoza soup?

Chicken broth, dashi, or vegetable broth all work well. Dashi adds traditional Japanese umami, but any flavorful broth will create a delicious soup base.

Easy Beef Gyoza Soup Recipe

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★★★★★

4.6 from 141 reviews

• Author: Jack
• Total Time: 25 minutes
• Yield: 4 servings 1x

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Description

This Easy Beef Gyoza Soup is a hearty and flavorful meal perfect for any day. Made with tender beef gyoza simmered in a savory homemade broth infused with garlic, ginger, soy sauce, and mirin alternative, it’s packed with fresh vegetables like carrots, mushrooms, and bok choy. Quick to prepare and comforting, this soup offers a delightful balance of umami and freshness, topped with scallions and a dash of sesame oil for extra aroma.

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Ingredients

Scale 1x2x3x

Soup Base and Aromatics

• 4–6 cups chicken broth, 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
• Dash of sesame oil (for finishing)

Vegetables

• Thinly sliced carrots
• Sliced mushrooms (shiitake or cremini)
• Bok choy or napa cabbage (quick-cooking greens)

Protein

• Beef gyoza (store-bought or homemade)

Garnish

• Scallions, thinly sliced
• White pepper, to taste

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Instructions

1. Prepare Your Aromatics: Mince 1-2 cloves each of garlic and fresh ginger. In a medium-sized pot or Dutch oven, heat 1 teaspoon of your preferred cooking oil over medium heat. Add the minced garlic and ginger, sautéing for 30 seconds to 1 minute until fragrant but not browned.
2. Build the Broth: Pour in 4-6 cups of your chosen broth (chicken, dashi, or vegetable). If using dashi, optionally add kombu. Bring to a gentle simmer. Stir in 2-3 tablespoons soy sauce and 1 tablespoon of non-alcoholic mirin alternative or rice vinegar. Let the broth return to a gentle simmer.
3. Add the Vegetables: Add thinly sliced carrots first and cook for a few minutes until slightly tender but still crisp. Then add sliced mushrooms and bok choy or napa cabbage. Cook for another 2-3 minutes until the greens are wilted and tender.
4. Cook the Gyoza: Carefully drop the beef gyoza into the simmering broth. Depending on whether they are fresh or frozen, cook for 4-7 minutes until the gyoza float to the surface and appear plump and cooked through.
5. 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 hot soup into serving bowls, finishing each with a drizzle of sesame oil and a sprinkle of freshly chopped scallions.

Notes

• You can use either store-bought or homemade beef gyoza for convenience or freshness.
• Adjust the amount of soy sauce based on your desired saltiness and taste preference.
• If you can’t find non-alcoholic mirin alternative, rice vinegar works well as a substitute.
• Add kombu to your dashi broth for deeper umami flavor if desired.
• This soup is best enjoyed fresh but can be refrigerated for up to 2 days; reheat gently to avoid overcooking the gyoza.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Japanese-inspired

Keywords: Beef Gyoza Soup, Japanese Soup, Easy Beef Soup, Gyoza Recipe, Comfort Food, Quick Soup