Vegetable Gyoza Soup (Japanese Dumpling Soup)
This vegetable gyoza soup is both good for you and amazingly delicious. No need for storebought dumplings or stock. This flavorful 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 Japanese dumpling 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 Japanese Dumplings or Gyozas. These 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.
Broth Ingredients
Shiitake mushrooms
These are native to Asia but can be found in some regular supermarkets or Asian grocery stores. They are tan or dark brown in color and have a meaty flavor.
Kombu
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 savory taste”.
You can purchase it online or at an Asian grocery store. It will often have a white coating. These are natural compounds that give food cooked with kombu its umami flavor.
So there’s no need to rinse kombu before using. To extract the most flavor from kombu, soak it overnight in water, then simmer with the soaking liquid and remaining ingredients.
For more detail and cooking method, check out my post on How to Make Kombu Dashi.
Onion
Garlic
Scallions
Shiso
This is also called Japanese Basil. It’s a green and reddish-purple herb commonly used in many Japanese dishes. The flavor is similar to mint or cumin. It gives a unique flavor to the soup but it’s optional.
Soy sauce
Sesame oil
Salt and pepper
Vegetables for the gyoza soup
Carrot
Daikon
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 flavor of snow peas. You can also use cabbage.
Wakame
Another type of seaweed available in fresh or dried forms. Either works fine in this recipe.
More vegan Asian soup recipes:
- 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)
Baking Recipes: For more accuracy, use Metric measurements and measuring spoons.
Ingredients
- 16 homemade vegan gyozas, Get the recipe
Vegan Dashi or Stock
- 6 shiitake mushrooms, fresh or dried
- 2 pieces kombu, about 4 inches each or 15g
- 4 cups (950 ml) water
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 2 stalks scallions, chopped
- 1 shiso leaf, chopped (optional)
- 2 tablespoons (30 ml) soy sauce
- 1 tablespoon (15 ml) sesame oil
- Salt and pepper, to taste
Vegetables
- 1 large carrot, cut into strips
- 1 daikon radish, cut into strips
- Fresh pea sprouts
- Wakame, (seaweed)
Instructions
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.6 shiitake mushrooms ,2 pieces kombu ,4 cups (950 ml) water
Prepare the gyozas
- 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.1 medium onion ,4 cloves garlic ,2 stalks scallions ,1 shiso leaf ,2 tablespoons (30 ml) soy sauce ,1 tablespoon (15 ml) sesame oil ,Salt and pepper ,1 large carrot ,1 daikon radish
- Pan-fry the gyozas to be added to the soup or add them directly to the soup and simmer for an additional 5 minutes.16 homemade vegan gyozas
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.Fresh pea sprouts ,Wakame
Notes
- Cabbage can be used in place of the pea sprouts. Chop and add to the pot with the other vegetables to cook.
Amazing recipe! I changed the white radish for green radish which worker very well with it too.
Thank you so much for trying the recipe, Kira!
I made this yesterday and it turned out great! I didn’t have any kombu; otherwise, it was surprisingly filling and had a great umami taste. I am going to make it again today. Thank you for the recipe!
So happy you enjoyed it Rima! Thank you so much!