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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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