Roughly chop the cabbage. Slice the carrot in half lengthwise, then cut into thin slices. Slice the green onion on a diagonal. Thinly slice the shiitake mushrooms.

Add the cabbage, carrot, green onion, shiitake mushrooms, water, and chicken bouillon powder to a pot. Bring to a simmer.

When the vegetables are tender, add the gyoza (it’s fine to add them frozen).

Once the gyoza are cooked through, season with salt and pepper to taste, and serve.