Vegetable-Packed Gyoza Soup

Name: Vegetable-Packed Gyoza Soup
Ingredients: As many as you like gyoza (homemade or store-bought); About 1/4 head cabbage; 1/2 carrot; 1 stalk green onion; 3 shiitake mushrooms; 5 cups water (about 1.2 liters); 2 tablespoons chicken bouillon powder; 1/2-1 tablespoon soy sauce; Salt and pepper, to taste

ばるぼあ @cook_40077524

Does this remind you a bit of a school lunch? It’s probably more like wonton soup, but I had some leftover frozen gyoza in the freezer... so why not add them in? Thank you for making this recipe popular!
Recipe background:
I always end up with a few leftover homemade gyoza in the freezer, and there aren’t enough for everyone if I just pan-fry them. So I decided to put them in a soup! It tastes a bit like something you’d get at school lunch.

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Ingredients

As many as you like gyoza (homemade or store-bought)
About 1/4 head cabbage
1/2carrot
1 stalkgreen onion
3shiitake mushrooms
5 cupswater (about 1.2 liters)
2 tablespoonschicken bouillon powder
1/2-1 tablespoonsoy sauce
Salt and pepper, to taste

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Steps

1

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.
2

Add the cabbage, carrot, green onion, shiitake mushrooms, water, and chicken bouillon powder to a pot. Bring to a simmer.
3

When the vegetables are tender, add the gyoza (it’s fine to add them frozen).
4

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

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Cooksnaps

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ばるぼあ @cook_40077524

Published in the US on September 03, 2025 14:01

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