This vegetable gyoza soup is both good for you and amazingly delicious. No need for storebought dumplings or stock. This flavourful vegan soup is easy to make at home from scratch.
Panfrying gyozas or potstickers is one way to cook them but tossing them in a soup can be just as satisfying. During winter or cold and flu season, this soup could be just what you need to warm you up and fill you up.
Ingredients for Vegetable Gyoza Soup
Vegan gyozas or potstickers
A few days ago I shared a recipe for Vegan Potstickers or Gyozas. These dumplings take a few minutes to make. Just pick up some dumpling wrappers at your grocery store or Asian food store with a few filling ingredients and you’re good to go.
The filling is made of cabbage and mushrooms. I like making a large batch these dumplings, using some for the soup and freezing the rest for later.
They can be pan-fried before adding to the soup if you’d like to get that crispy bottom on the dumplings and keep the broth clear. But cooking the gyoza directly in the soup is fine as well.
These are native to Asia but can be found in some regular supermarkets or Asian grocery stores. They are tan or dark brown in colour and have a meaty flavour.
Kombu is a type of dried sea kelp known for its umami taste. It’s often used to make dashi or broth. Umami is Japanese for “a pleasant savoury taste”.
You can purchase kombu online or at an Asian grocery store. When you buy kombu it will often have a white coating. These are natural compounds that give food cooked with kombu its umami flavour.
So there’s no need to rinse kombu before using. To extract the most flavour from kombu, soak it overnight in water, then simmer with the soaking liquid and remaining ingredients.
This is also called Japanese Basil. It’s a green and reddish-purple herb commonly used in many Japanese dishes. The flavour is similar to mint or cumin. It gives a unique flavour to the soup but it’s optional.
Salt and pepper
Vegetables for the gyoza soup
A long, white radish native to Japan. It has a mild taste.
Fresh pea sprouts
Pea sprouts are a sweet-tasting vegetable similar to the flavour of snow peas. You can also use cabbage.
Another type of seaweed available in fresh or dried forms. Either works fine in this recipe.
More vegan Asian soup recipes to try:
- Vegan Kitsune Soba (Japanese Buckwheat Noodle Soup)
- Vegan Nabe: Healthy Japanese Hot Pot Soup with Miso
- Healthy Vegan Healing Soup
Vegetable Gyoza Soup (Japanese Dumpling Soup)
- 16 homemade vegan gyozas, recipe linked below
Vegan Dashi or Stock
- 1 large carrot, cut into strips
- 1 daikon radish, cut into strips
- Fresh pea sprouts
- Wakame, (seaweed)
Preparing the kombu stock
- Add the kombu, mushrooms and water to a large pot and leave to soak for 3 to 4 hours at room temperature or overnight in the fridge.
Make the gyozas
- Prepare the dumplings using this Vegan Gyoza Recipe. They can be pan-fried before adding to the soup for a clearer broth or cooked directly in the soup.
Making the broth
- To the kombu stockpot, add the chopped onion, garlic, scallions, shiso, soy sauce, sesame oil, salt & pepper. Also, add the carrot and daikon strips. Cover and simmer on medium to low heat for 20 minutes.
- Pan-fry the gyozas to be added to the soup or add them directly to the soup and simmer for an additional 5 minutes.
Serving the Soup
- Remove the veggies and dumplings with a pair of tongs and arrange them in your bowl. Pour over the hot broth and add the pea sprouts and wakame.
- Cabbage can be used in place of the pea sprouts. Chop and add to the pot with the other vegetables to cook.
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