Shoyu-Style Chicken Gyoza Soup with Ginger and Vegetables

There’s nothing quite like a steaming bowl of homemade soup to chase away the chill. This shoyu-style broth is infused with fresh ginger and scallions, creating a fragrant base that’s both comforting and invigorating. Tender chicken gyoza dumplings join a colorful medley of bok choy, cabbage, peas and carrots, making every spoonful a delight.

Best of all, this hearty soup comes together in just 25 minutes, so you can enjoy a restaurant-quality meal any night of the week. Finish with a drizzle of tangy gyoza sauce and a sprinkle of scallion greens for a burst of freshness. It’s a family-friendly dinner that’s sure to become a favorite.

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Ingredients

3 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded CarrotsView ingredient guideLike ingredientDislike ingredient

4 ounce PeasView ingredient guideLike ingredientDislike ingredient

2 unit Pork Ramen Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame OilView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 piece Sesame Ginger Chicken GyozaView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Trim and thinly slice scallions, separating whites from greens. Peel and mince ginger.
2. Heat sesame oil and a drizzle of cooking oil in a large pot over medium-high heat. Add scallion whites and ginger; cook, stirring, until scallion whites begin to brown, 30-60 seconds. Add garlic powder and cook, stirring, until fragrant, 10-15 seconds. Stir in 5 cups water (8 cups for 8 servings), soy sauce, ramen stock concentrates, veggie stock concentrates and 1 teaspoon sugar (2 teaspoons for 8 servings). Bring to a boil. Cover the pot to help broth boil faster.
3. Once broth is boiling, carefully add carrots, peas, cabbage and gyoza (reserve gyoza sauce for serving); stir to combine. Return to a boil and cook, stirring occasionally, until veggies are tender and gyoza are cooked through, 5-6 minutes. Poultry is fully cooked when internal temperature reaches 165°F.
4. Serve soup family style or divide between bowls; garnish with scallion greens and gyoza sauce to taste (or serve on the side).

Recipe Tips

FAQ

Can I use frozen gyoza instead of fresh?

Yes, frozen gyoza work well. Just add them directly to the boiling broth and cook until they are heated through and the internal temperature reaches 165°F.

How can I make this soup vegetarian?

Substitute the chicken gyoza with vegetable or tofu gyoza and use vegetable stock concentrate instead of pork ramen stock concentrate. The rest of the ingredients are already vegetarian-friendly.

Can I prepare this soup ahead of time?

The broth and vegetables can be made a day ahead and refrigerated. When ready to serve, reheat the broth, add the gyoza and cook until done. Garnish fresh for best results.