Easy Viral Gyoza Soup

This is my high protein take on the viral gyoza or dumpling soup! I absolutely loved this cozy and delicious recipe and it has been on repeat in our household in the colder months since it first went viral! It makes for the most delicious and cozy dinner or quick lunch and I hope you love it as much as we do!

If you love this recipe, you will love my one pot Libyan soup, my simple middle eastern lentil soup, and my healthy instant pot chicken noodle soup.

Ingredients

• Olive or avocado oil (optional)
• Chili crunch: I personally prefer Momofuku Foods brand, but Trader Joe’s also has their chili onion crunch that you can use!
• Green onions, chopped (whites used too)
• Organic silken tofu: also adds additional protein and pairs very nicely with the soup + adds texture.
• Salt, to taste (optional)
• Gyoza or Dumplings: I used the shrimp gyoza from TJs but feel free to choose your favorite.
• Fresh Cilantro, chopped
• Kettle & Fire Turmeric ginger bone broth: You can also use any other flavor of bone broth you’d like. I used bone broth to add some additional protein to the meal as well as key nutrients.

See recipe card for quantities.

Instructions

1.  Add about 1 teaspoon of olive or avocado oil to a pan on medium high heat, if using. I used this so that it wasn’t too spicy. If you like yours spicy, skip this and just add additional chili crunch. And then add in most of your green onions. You can leave a few out to garnish. Then add in your chili crunch.
2. Sauté for about 30 seconds. Then add in your silken tofu. Use a spatula to slightly break it apart. Salt, to taste. Then add in your frozen dumplings followed by most of your cilantro and then your bone broth.
3. Cover and let sit for 5-7 minutes until your soup begins to boil and your dumplings are cooked through. Remove from heat. Serve and then top with additional cilantro that you’ve set aside along with the green onions. You can also add more chili crunch!

Hint: Make sure not to overcook the dumplings or gyoza or they will start to fall apart.

Substitutions

• Gluten-Free- Choose a gluten-free dumpling or gyoza to make this recipe gluten-free and always checking packaging on products such as bone broth and chili crunch to ensure those individual products are gluten-free as well.
• Vegetarian - use vegetable gyoza or dumplings and swap the bone broth for vegetable broth to make this recipe vegetarian.

This recipe is already dairy-free.

Variations

• Spicy - use more chili crunch to make this recipe extra spicy.
• Toddler & Kid friendly - skip the chili crunch and only use avocado oil to make this dish toddler and kid friendly.

Equipment

All you need to make this easy viral gyoza soup is:

• A Medium (6-7 quart) Dutch Oven: Here is a cheap dutch oven if you are in the market for one. I have the Le Creuset Enamled pan as well as the Caraway dutch oven which I also love! You can also just use a 6-7 quart pot.

^{_{Disclaimer: Some of the links in this post are affiliate links, which means I make a small commission if you choose to purchase through qualifying links.}}

Storage

This dish is best enjoyed fresh, however, leftovers can be stored in an air-tight container in the fridge for up to 4 days.

Dinner

Looking for other easy dinner recipes like this? Try these:

Jump to: Recipe

Easy Viral Gyoza Soup

This is my high protein take on the viral gyoza or dumpling soup! I absolutely loved this cozy and delicious recipe and it has been on repeat in our household in the colder months since it first went viral! It makes for the most delicious and cozy dinner or quick lunch and I hope you love it as much as we do!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course Dinner, Lunch, Main Course

Cuisine Asian

Servings 3

Calories 457 kcal

Equipment

• 1 6-7 Quart Dutch Oven or Pot

Ingredients

  

1x2x3x

• 1 Tablespoon Olive or avocado oil optional
• 1-2 Tablespoons Chili crunch: I personally prefer Momofuku Foods brand but Trader Joe’s also has their chili onion crunch that you can use!
• 4 Green onions chopped (whites used too)
• 1 Package 16 Ounces Organic silken tofu
• Salt to taste (optional)
• 1 Bag 16 Ounces Gyoza or Dumplings I used the shrimp gyoza from TJs but feel free to choose your favorite.
• ½ Bunch Fresh Cilantro chopped
• 1 Package 16.9 oz Kettle & Fire Turmeric ginger bone broth You can also use any other flavor of bone broth you’d like

Get ingredients with

Get Recipe Ingredients

Instructions

 

• Add about 1 teaspoon of olive or avocado oil to a pan on medium high heat, if using. I used this so that it wasn’t too spicy. If you like yours spicy, skip this and just add additional chili crunch. And then add in most of your green onions. You can leave a few out to garnish. Then add in your chili crunch.
• Sauté for about 30 seconds. Then add in your silken tofu. Use a spatula to slightly break it apart. Salt, to taste. Then add in your frozen dumplings followed by most of your cilantro and then your bone broth.
• Cover and let sit for 5-7 minutes until your soup begins to boil and your dumplings are cooked through. Remove from heat. Serve and then top with additional cilantro that you’ve set aside along with the green onions. You can also add more chili crunch!
• Hint: Make sure not to overcook the dumplings or gyoza or they will start to fall apart.

Video

View this post on Instagram

A post shared by Christina Klapper, RDN | Easy Dinners (@easyeatsdietitian)

Nutrition

Calories: 457kcalCarbohydrates: 44gProtein: 24gFat: 21gSaturated Fat: 0.8gPolyunsaturated Fat: -0.5gMonounsaturated Fat: 2.6gSodium: 336mgPotassium: 50.6mgFiber: 5.4gSugar: 4gVitamin A: 249.3IUVitamin C: 4mgCalcium: 12mgIron: 0.25mg

Keyword Gyoza Soup

Tried this recipe?Let us know how it was!

FOOD SAFETY

• Cook to a minimum temperature of 165 °F (74 °C)
• Don’t leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.