Why Make This Recipe
Miso Gyoza Soup is a warm and comforting dish that brings together the flavors of savory miso and the delightful texture of dumplings. It’s easy to make, perfect for cold days, and can be ready in just a short time. Plus, it’s a great way to enjoy a wholesome meal packed with veggies!
How to Make Miso Gyoza Soup
Ingredients:
- 1 lb frozen dumplings (vegetable, I used Trader Joe’s brand)
- 2 tbsp sesame oil
- 4 cloves minced garlic
- 2 tsp minced ginger
- 1 tbsp white miso paste
- 1 tsp chili oil
- 1/3 cup diced green onion (plus more for topping)
- 4 cups vegetable broth (low sodium)
- 1 cup julienne carrots
- Large handful spinach
- Optional toppings: more green onion, chili oil, sesame seeds, soy sauce (if you want it saltier)
Directions:
- In a large pan or pot, begin heating your sesame oil over medium heat.
- Add in the minced garlic and ginger and cook for a few minutes until fragrant.
- Add in the chili oil, miso paste, and diced green onion. Stir and cook for another minute. The miso paste will still be thick but will dissolve fully when you add the broth.
- Next, add the dumplings and pan fry for 2-3 minutes on each side until they are slightly browned and coated in the garlic and onion mixture.
- Pour in the vegetable broth, carrots, and spinach. Bring to a boil for just 2 minutes and then remove from heat. (Be careful not to overcook the dumplings, or they will become mushy.)
- Top individual bowls of soup with more green onion, chili oil, and/or sesame seeds. You can also add more soy sauce if you’d like it saltier.
How to Serve Miso Gyoza Soup
Serve Miso Gyoza Soup hot in bowls. This soup is great as a main dish on chilly evenings or as an appetizer. Feel free to customize each bowl with your favorite toppings for added flavor!
How to Store Miso Gyoza Soup
If you have leftovers, store Miso Gyoza Soup in an airtight container in the refrigerator. It can last for 3-4 days. Reheat it on the stove over medium heat, adding a splash of water or broth if it becomes too thick.
Tips to Make Miso Gyoza Soup
- For a richer flavor, let the garlic and ginger sauté a little longer before adding other ingredients.
- Always be cautious with the amount of chili oil; you can add more to your bowl but start with a small amount in the pot.
- Make sure to have all your ingredients chopped and ready before you start cooking, as the process moves quickly.
Variation
Feel free to switch up the vegetables in the soup! You can add bok choy, mushrooms, or any leafy greens you like. You can also try different types of dumplings or make your own if you’re feeling adventurous!
FAQs
1. Can I use fresh dumplings instead of frozen?
Yes, you can use fresh dumplings, but adjust the cooking time as they may cook faster than frozen ones.
2. What if I don’t have miso paste?
If you don’t have miso paste, you can skip it or use a light soy sauce for additional flavor, but it won’t have the same richness.
3. Is this soup gluten-free?
This recipe can be made gluten-free if you use gluten-free dumplings and check that your soy sauce is also gluten-free.
Miso Gyoza Soup
Ingredients
Main Ingredients
- 1 lb frozen dumplings (vegetable) I used Trader Joe's brand
- 2 tbsp sesame oil
- 4 cloves minced garlic
- 2 tsp minced ginger
- 1 tbsp white miso paste
- 1 tsp chili oil Be cautious with the amount
- 1/3 cup diced green onion Plus more for topping
- 4 cups vegetable broth (low sodium)
- 1 cup julienne carrots
- Large handful spinach
Optional Toppings
- more green onion For topping
- chili oil For topping
- sesame seeds For topping
- soy sauce If you want it saltier
Instructions
Preparation
- In a large pan or pot, begin heating your sesame oil over medium heat.
- Add in the minced garlic and ginger and cook for a few minutes until fragrant.
- Add in the chili oil, miso paste, and diced green onion. Stir and cook for another minute.
- The miso paste will still be thick but will dissolve fully when you add the broth.
Cooking
- Next, add the dumplings and pan fry for 2-3 minutes on each side until they are slightly browned.
- Pour in the vegetable broth, carrots, and spinach. Bring to a boil for just 2 minutes.
- Remove from heat, being careful not to overcook the dumplings.
Serving
- Top individual bowls of soup with more green onion, chili oil, and/or sesame seeds.
- You can also add more soy sauce if you'd like it saltier.