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Spicy Gyoza Soup

Spicy Gyoza Soup Recipe

I recommend eating it right away, other wise the gyoza will soak up the soup and expand. Not a pretty sight and not much soup left when that happens. If you are not eating it right away, cook the gyoza separately from the soup base. Add the gyoza to the soup only when ready to serve.

Instead of boiled, you can also used other forms of cooked gyoza (such as pan-fried) to put in the soup.

Check out the ingredients & step-by-step photos on the previous page.

Ingredients:

  • 3 fresh shiitake mushrooms caps cleaned & sliced thinly
  • 10 frozen supermarket gyoza no need to thaw
  • 3 stalks garlic chives green portion, sliced to 1-cm lengths
  • chilli powder (or cayenne powder) to taste; optional 
  • Japanese scallion (white portion) sliced thinly (garnish)

(A) Soup Base

Click here for a picture of all the sauces used in this recipe. Ingredient substitution are mentioned in brackets.

  • 1 tbsp Japanese cruchy garlic in chilli oil (or any Chinese/Japanese chilli oil)
  • 1 tbsp pork/chicken paiten stock (or chicken bouillon or consomme powder)
  • 1 tsp red gdoubanjang omit if you don’t have
  • 1 tsp garlic paste (or 2 cloves minced garlic or 1/2 tsp garlic powder)
  • 1/8 tsp dashi powder (or pinch of salt, to taste)
  • 500ml water add more if needed & season to taste accordingly

Directions:

  1. Make soup stock. Add all the ingredients at (A) in a soup pot and bring to boil, stirring to make sure the paste & powder are dissolved and well mixed. Season to taste.
  2. Add sliced mushrooms & boil for about 2 minutes.
  3. Add frozen gyoza and boil according to package instructions, about 3 minutes.
  4. Finish up & serve. When the gyoza is cooked, add in the chives to cook for a few seconds. Season the soup to taste with chilli powder, a little at a time, until the desired heat level is reached. Dish out, garnish with Japanese scallions and serve immediately.
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One comment on “Spicy Gyoza Soup”

  1. Wow – thanks for all the great photos and the info on the sauces. I’ve only used Teriyaki bottled sauce which is on rotation here with salmon.
    This is a great post to learn from:)

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