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It’s hard to believe just how quick this Gyoza Soup recipe is. Packed with flavour and a favourite with my children (maybe it’s the slurping?!) A Japanese-style dumpling soup that’s got vegetables, noodles. 100% yum in 15 minutes flat.
I love to share a recipe that’s such a big hit in my house but I know so many others might not have been introduced to yet… sharing the foodie love is what I am here for after all.
This is one such recipe. OH HELLO Gyoza Soup (or Sui Gyoza).
My kids love the frozen bags of gyoza, but they’re not a full meal (more like a snack or starter with dips), so I decided to make a soup, adding vegetables and noodles too to make sure it’s a fully filling lunch or dinner.
Trust me when I say it tastes far more impressive than the cooking time of 15 minutes would suggest!
Why you’ll love this Gyoza Soup recipe
⭐️ Lots of rich, delicious flavours
⭐️ A full meal ready in 15 minutes
⭐️ Can be adapted to vegetarian
About this Gyoza Soup recipe
This is my adapted version of a traditional Japanese dish, but here we’re mixing Thai flavours (from the curry paste) with the Japanese dumplings, so a bit of a hybrid.
What we’re going for is the bringing together of gorgeous flavours and spice while keeping that much-needed simplicity and speed to our recipe.
Obviously, the additional shortcut of the pre-made frozen gyoza is the answer to making this a quick recipe, which a lot of supermarkets sell (both meat and veggie options).
However, if you’d like to have a go at a more authentic homemade Gyoza Soup recipe involving making your own dumplings from scratch, you could try out this recipe by Chopstick Chronicles.
Ingredients for Gyoza Soup
- Sunflower oil
- Frozen gyoza – Most supermarkets sells these, including Aldi
- Ginger puree – Fresh is fine too
- Garlic – fresh or puree is OK
- Thai red curry paste – See notes below
- Peanut butter – See notes below
- Sugar snap peas
- Baby corn
- Vegetable stock – Made with x2 stock cubes
- Dried egg noodles
- Dark soy sauce – I use reduced sodium
- Spring onions – To serve. Optional
How to make Gyoza Soup
1. Fry your gyoza in hot oil for about 5 minutes until golden.
2. Move the gyoza to one side of the pan and add curry paste, garlic and ginger. Allow to cook for 2-3 minutes.
3. Add peanut butter and gradually stir in the stock, stirring gently.
4. Add noodles and vegetables, covering with liquid. Put the lid on and cook for 6-8 minutes until cooked.
To serve: Stir through your soy sauce after you’ve removed the pan from the heat.
Dumpling options
- I use meat gyoza in this soup recipe, but you can buy vegetable gyoza if you don’t eat meat. There are a number of options of meat too, usually including chicken, beef, pork and prawn. Choose whatever you prefer.
Leftovers
In the fridge You can keep this recipe in the fridge for 3 days. Reheat fully by before serving.
Be aware that the liquid will have soaked up into the noodles so it won’t be quite the same as when it’s fresh. Still delicious though!
In the freezer This recipe does not freeze well, I wouldn’t recommend.
Top tips for making Gyoza Soup
⭐️ Thai red curry paste
The Thai red curry paste really works well here and a jar keeps in the fridge for a while, which you can use in other recipes too.
However, if you don’t have and or want to buy a jar you can substitute with another type of curry paste or 1tsp curry powder. You can also omit all together, but there will be much less flavour.
I have found that not all Thai red curry pastes have the same heat so if yours is particularly fiery or depending on your tastes, add a little less.
⭐️ Peanut butter
The peanut butter gives the soup some additional richness and thickens the broth but it’s fine to leave it out if you hae an allergy or simply don’t like it.
⭐️ Note on stock
It’s best to initially add 1 litre of stock to the soup and you can then add more if you feel it needs it. Different brands of noodles and gyoza are more absorbent than others so just see as you make it!
Gyoza Soup FAQs
The heat is coming from the Thai red curry paste, so make sure you use one that’s not too explosive! And use a little less at first than the recipe says.
You can also make your own paste, which will allow you to have control over the spice level more.
I have adapted this to make sure it’s a full meal, without the need for extra sides. However, if you’re very hungry or you’re serving this up to guests, you could add in some prawn crackers with dips.
There are a few ways other than soup (Sui Gyoza), mainly pan fried (Yaki Gyoza) which are served crispy, and deep fried (Age Gyoza), which are often served in restaurants. There’s also steamed (Mushi Gyoza), which is usually made in a bamboo steamer.
Yes, I have a whole collection! Why not try my Easy Beef Tacos, my BBQ Chicken Wraps, Creamy Bacon Pasta or Muffaletta Picnic Loaf for starters?
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Gyoza Soup {15 Minute Meal}
Ingredients
- 1 tbsp Sunflower oil
- 270 g Frozen gyoza, Or a similar weight depending on the bag size you buy
- 1 tbsp Ginger puree , Or fresh
- 3 Cloves of garlic, Pureed is OK too
- 1 tbsp Thai red curry paste, See notes
- 50 g Peanut butter
- 160 g Sugar snap peas
- 250 g Baby corn
- 1 litre Vegetable stock, Or 1.25-1.5l. See notes
- 250 g Dried egg noodles
- 2 tbsp Dark soy sauce, Reduced sodium
To serve:
- 4 Spring onions, Optional.
Instructions
- Heat your oil in a large frying or saute pan. Once hot, add your gyoza and cook for 5 minutes or until golden on the underside.
- Move your gyoza to one side of the pan and add your curry paste, garlic and ginger (keep in one area of the pan). Let the paste cook for 2-3 minutes to soften (this takes the harshness away from the pastes).
- Add your peanut butter and gradually stir in your stock, gently stirring so the mixture doesn't become lumpy and the gyoza don't become damaged and break up. Start with adding 1ltr of stock, and add more if you feel you need to.
- Put in your noodles, sugar snap peas and baby sweetcorn, and stir so the noodles become submerged in the liquid. Put the lid on and cook for 6-8 minutes until the noodles are cooked through.
- Remove from the heat and stir through your soy sauce before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Yes! Yes! Yes!
Yet another winner – superb!
I was keen to try out this recipe as I love veggie gyozas – I made a big pan of this for my family who absolutely loved it! I had only a very few noodles left (having made chicken noodles (a lot!) & this weekend ‘beef honey garlic noodles’ – so ended up using some ramen noodles from the back of the cupboard which soaked up the sauce beautifully! Another dish I will definitely make again! 🌟🌟🌟🌟🌟
Absolutely LOVE this recipe. We halve it and have when the kids are in bed. I freeze the red curry paste so we don’t waste any. Trying tonight with left over roast chicken instead of the gyoza, which makes it a really cheap recipe too!
Had this tonight and it was amazing! We love gyoza but are both greedy and tight so this is the perfect solution, we get our gyoza fix all bulked up with veg and noodles, genius recipe. Will be in the regular rotation now!
Absolutely gorgeous, thank you so much! Easily fed 5 adults so was great for packed lunch at work the next day!