Gyoza Soup with Napa Cabbage

A comforting and flavorful soup featuring savory gyoza dumplings swimming in a fragrant broth with tender napa cabbage. The broth is infused with soy sauce, ginger, garlic, and a hint of sesame.

Prep Time

15 minutes

Total Time

45 minutes

Calories

350 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.99/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

6cupsVegetable Broth(Low sodium preferred)

£1.20

24piecesGyoza(Frozen or fresh, pork or vegetable filling)

£4.50

0.5mediumNapa Cabbage(Roughly chopped)

£1.00

3tablespoonsSoy Sauce(Low sodium preferred)

£0.25

1tablespoonFresh Ginger(Grated)

£0.30

2clovesGarlic(Minced)

£0.10

1teaspoonSesame Oil(Toasted sesame oil)

£0.15

2stalksGreen Onions(Thinly sliced, for garnish)

£0.30

1teaspoonSesame Seeds(For garnish)

£0.10

0.3teaspoonRed Pepper Flakes(Optional, for heat)

£0.05

Total Cost

£7.95

£1.99 per serving

Instructions

1.
In a large pot, bring the vegetable broth to a boil.
2.
Add the grated ginger and minced garlic to the boiling broth. Reduce heat to medium and simmer for 5 minutes to infuse the broth with flavor.
3.
Add the soy sauce and sesame oil to the broth. Stir well to combine.
4.
Gently add the gyoza to the simmering broth. Cook according to package directions, usually around 5-7 minutes, or until they float to the surface and are cooked through.
5.
Add the chopped napa cabbage to the pot. Cook for 2-3 minutes, or until the cabbage is slightly wilted but still has a bit of crispness.
6.
Ladle the soup into bowls. Garnish with sliced green onions, sesame seeds, and red pepper flakes (if using). Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (400g)

350 kcal / 1464 kJ

Carbs

35g

13% of RDA

Fat

15g

21% of RDA

Protein

18g

36% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

5 g

6% of RDA

Sodium

1200 mg

52% of RDA

Saturated Fat

4 g

20% of RDA

Chef's Tips

For a richer flavor, you can use chicken broth instead of vegetable broth.

Adjust the amount of soy sauce to your taste. Start with less and add more if needed.

Feel free to add other vegetables to the soup, such as mushrooms, carrots, or spinach.

If using frozen gyoza, do not thaw them before adding them to the soup. This will help them hold their shape.

Leftovers can be stored in the refrigerator for up to 2 days. Reheat gently on the stovetop.

Cooking Equipment

Large Pot

Measuring Cups

Measuring Spoons

Wine Pairings

No wine pairing suggestions available for this recipe.

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