Shoyu 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, infused with fresh ginger and scallions, creates a fragrant base that’s both soothing and satisfying. Loaded with colorful shredded cabbage, sweet carrots and peas, every spoonful is a burst of flavor and texture.

The star of the show is the juicy chicken gyoza-pan-fried dumplings that simmer right in the broth, soaking up all that savory goodness. A final drizzle of tangy gyoza sauce and a sprinkle of scallion greens takes this dish over the top. Ready in just 25 minutes, it’s the perfect weeknight dinner that feels like a special treat.

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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

Instructions

1. Wash and dry all produce. Trim and thinly slice the scallions, separating the white parts from the green tops. Peel and mince the ginger.
2. Heat the sesame oil and a drizzle of cooking oil in a large pot over medium-high heat. Add the scallion whites and ginger; cook, stirring, until the scallion whites begin to brown, about 30-60 seconds. Add the garlic powder and cook, stirring, until fragrant, about 10-15 seconds.
3. Stir in 5 cups of water (8 cups for 8 servings), soy sauce, ramen stock concentrates, veggie stock concentrates and 1 teaspoon of sugar (2 teaspoons for 8 servings). Bring to a boil. Covering the pot will help the broth boil faster.
4. Once the broth is boiling, carefully add the shredded carrots, peas, shredded red cabbage and frozen chicken gyoza (reserve the gyoza sauce for serving). Stir to combine. Return to a boil and cook, stirring occasionally, until the vegetables are tender and the gyoza are cooked through, about 5-6 minutes.
5. Serve the soup family-style or divide among bowls. Garnish with the scallion greens and drizzle with gyoza sauce to taste or serve the sauce on the side.

Recipe Tips

FAQ

Can I use homemade chicken stock instead of the concentrates?

Yes, you can substitute the veggie and ramen stock concentrates with about 4 cups of strong chicken or vegetable broth. Adjust the seasoning with soy sauce and sugar to taste.

What if I can't find frozen chicken gyoza?

You can use any frozen dumplings or potstickers. Pork or vegetable varieties work well too. Just adjust the cooking time according to the package instructions.

Is this soup gluten-free?

The recipe as written contains soy sauce and gyoza, which typically contain wheat. For a gluten-free version, use tamari or coconut aminos and gluten-free dumplings.