Description
A comforting soup featuring gyoza and vegetables in a flavorful broth.
Ingredients
Scale
- 1 Tbsp grapeseed oil (neutral high-heat oil)
- 1 Tbsp fresh ginger (grated)
- 4 cloves garlic (minced)
- 5 cups low-sodium chicken broth
- 1 Tbsp soy sauce
- 1 Tbsp rice vinegar
- 1 tsp sesame oil
- 24 pieces frozen vegetable gyoza
- 4 oz mushrooms (sliced)
- 1 cup napa cabbage (shredded)
Instructions
- Heat 1 tablespoon grapeseed oil in a Dutch oven over medium heat until shimmering. Add grated ginger and minced garlic; cook 1 minute until fragrant.
- Pour in 5 cups chicken broth, 1 tablespoon soy sauce, and 1 tablespoon rice vinegar. Bring to a gentle simmer, soft bubbling around edges.
- Nestle in 24 frozen gyoza and 4 oz sliced mushrooms. Cover and cook 6–8 minutes until dumplings float and mushrooms are tender.
- Stir in 1 cup shredded napa cabbage and cook uncovered 2 minutes until cabbage wilts with slight bite. Remove from heat and swirl in 1 teaspoon sesame oil.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth.
- You can add additional vegetables like bok choy or spinach for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 2g
- Sodium: 800mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 0mg