Vegetarian Gyoza Soup

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If you’re in the mood for a soul-warming bowl of goodness, you have to try this vegetarian gyoza soup! A steaming bowl of this brothy Asian-inspired soup is super comforting, with little vegetarian dumplings, slurpy noodles, and a seriously tasty broth.

A portion of gyoza soup with noodles and vegetables.

This tasty Japanese-inspired soup uses a rich broth to tie together all the various vegetables, noodles, and gyoza into one comforting bowl of soup. The broth is the perfect balance of salty, spicy, and sweet, and gives the perfect umami-rich noodle slurp!

❤️ Why You’ll Love This Recipe

  • It’s light and brothy, but the gyoza and noodles make it nice and filling too.
  • The flavours are just beautiful, with the chilli, garlic, ginger and soy sauce all balancing each other perfectly.
  • You can adapt the recipe for this gyoza soup however you like, depending on what vegetables you have loitering in the fridge.
  • Leftovers will reheat really nicely in the microwave!

🥟 What Are Gyoza?

Gyoza are a Japanese dumpling, made by folding a thin piece of dough around a tasty filling, and sealed up by pressing the edges together.

Different countries around the world, particularly Asian countries, have their own versions of these dumplings, but gyoza are the Japanese version.

Homemade gyoza are fairly straightforward to make, but on this occasion I used frozen shop-bought gyoza, which are super convenient – they can be added to your gyoza soup straight from frozen!

🥗 Ingredients

Here’s what you’ll need to make this recipe. You’ll also need a few cupboard staples, like oil. See the printable recipe card below for detailed ingredient quantities.

Ingredients for vegetarian gyoza soup with text overlay.
  • vegetarian gyoza – I used frozen gyoza filled with tofu and vegetables. Aim for around 5 per person.
  • noodles – I used dried egg noodles, but a vegan noodle like rice noodles would also be great!
  • edamame – again, I used frozen.
  • red pepper
  • mushrooms
  • spring onion
  • garlic
  • ginger
  • red chilli – I prefer to use a mild chilli, as you can always add more heat later, but if you make it too spicy you’ve ruined the whole thing!
  • soy sauce
  • vegetable stock cube – or liquid stock, or jelly stock. I use a low salt version, which works perfectly, as the soy sauce is already very salty.
  • sweet chilli sauce
  • sesame seeds (just for garnish – skip them if you like!)

Becca’s Top Tip

When it comes to garlic and ginger, I almost always used the pureed versions that come in a jar or a tube. It saves so much time on peeling and chopping, and also means there’s no waste – the tube can keep in the fridge for a fairly long time, so it will still be there when you next need it.

🔄 Ingredient Swaps

Feel free to make this recipe your own – it’s really easy to customise.

Here are a few ways you could adapt this recipe:

  • Fry up some firm tofu (torn into bitesized chunks) along with the aromatics at the beginning of the recipe.
  • Swap the vegetables for whatever you have on hand. Some good options could be cabbage, thinly cut carrot, baby corn, onion, tenderstem broccoli, or whatever else you have in the fridge.
  • If you like things hot, add some extra spice in the form of more chilli sauce or an extra hot chilli. Or, make your gyoza soup milder by skipping the red chilli altogether (the sweet chilli sauce will still add a hint of warmth!).
  • Swap the egg noodles for rice noodles, if you’d like your gyoza soup to be vegan – or even use actual leftover rice!
  • If needed, use rice noodles and a gluten-free soy sauce to make a gluten-free soup.

📋 Instructions

Here’s how to make this recipe – see below for the printable recipe with detailed ingredients and instructions.

Garlic, spring onion and chilli cooking in a pan.

Step 1: Cook the ‘aromatics’ – garlic, ginger, onion and chilli – until they’re soft and fragrant.

Vegetables and noodles cooking in a tasty broth.

Step 2: Add your choice of vegetables and noodles, along with all the tasty ingredients that will comprise the soup broth.

Vegetarian gyoza soup with noodles in a pan.

Step 3: Add the vegetable gyoza to the soup, and let them simmer until they’re piping hot.

A bowlful of vegetable gyoza soup with noodles.

Step 4: Serve hot!

Becca’s Top Tip

If you’d like to, keep a few ingredients back for garnishing the soup – I used some sesame seeds and a few extra bits of spring onion. Some garnish not only makes your gyoza soup look really beautiful, it also brings an extra bit of fresh flavour, and a different texture.

💭 Recipe FAQs

Can I make a vegan gyoza soup?

Absolutely – the only non-vegan ingredient I used was the egg noodles, but these could very easily be replaced with a vegan noodle, e.g. rice noodles.

How should I store leftovers?

Any leftover soup can be stored in an airtight tub in the fridge for around 3 days.

How should I reheat leftovers?

I would definitely use the microwave to reheat any leftover soup, as it’s so quick. You could also easily reheat your soup in a saucepan.

A bowlful of vegetarian gyoza soup topped with sesame seeds.
Vegetable gyoza soup in a bowl.

Vegetable Gyoza Soup

A rich, brothy gyoza soup with fresh vegetables, slurpy noodles and vegetarian Japanese dumplings. A soul-warming bowl of goodness!

If you’ve cooked this recipe, don’t forget to leave a star rating!

5 from 10 votes
Print Pin Comment
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2 people
Calories: 431kcal
Author: Becca Heyes


  • 1 Tablespoon oil
  • 1 teaspoon minced garlic
  • 1 teaspoon ginger paste
  • 2 spring onions, thinly sliced
  • 1/2 mild red chilli, finely chopped
  • 3 Tablespoons soy sauce (I used dark)
  • 2 Tablespoons sweet chilli sauce
  • 1 vegetable stock cube, crumbled (I used low salt)
  • 500 ml (~ 2 cups) water
  • 1/2 red bell pepper, sliced
  • A few small mushrooms, sliced
  • 100 g (~ 2/3 cup) edamame (I used frozen)
  • 60 g (~ 2 oz) dried noodles (I used fine egg noodles)
  • ~ 10 vegetable gyoza (I used frozen)


  • Heat the oil in a large, deep frying pan (or a medium-sized saucepan), and add the minced garlic, ginger paste, chopped spring onions, and chopped chilli. Cook over a medium heat for a few minutes, until fragrant.
  • Add all of the remaining ingredients except for the gyoza, and bring to a simmer. Cook for 5 more minutes, or until the noodles are about halfway cooked.
  • Finally, add the frozen gyoza to the soup, gently coating them in the hot liquid. Allow the mixture to simmer for a few more minutes, until the gyoza are piping hot in the middle – if your gyoza were frozen, they will take a few minutes longer than fresh. Serve hot.


Nutrition Facts
Vegetable Gyoza Soup
Amount Per Serving (1 bowl)
Calories 431 Calories from Fat 139
% Daily Value*
Fat 15.4g24%
Saturated Fat 2.3g12%
Cholesterol 0mg0%
Sodium 1900mg79%
Potassium 566mg16%
Carbohydrates 70.6g24%
Fiber 7g28%
Sugar 20.1g22%
Protein 15.1g30%
Calcium 159mg16%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.

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5 from 10 votes (5 ratings without comment)

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Recipe Rating


  1. I love this recipe — just perfect on a cold winter evening. I omitted the red chili and edamame and used broccoli and baby corn.

    So yummy and super easy to make. Thank you5 stars

  2. The soup was absolutely delicious! We weren’t keen on the dumplings (the filling seemed raw) but I might experiment with some tofu though it doesn’t really need anything. Thank you, Becca!5 stars

  3. Really easy and tasty recipe. Nice easy way to cook the gyoza too. A definite hit with my hubby and me so will be making it again very soon.5 stars