Speedy Weeknight Gyoza Mushroom & Spinach Soup
A quick and easy weeknight soup featuring frozen gyoza, mushrooms, and spinach in a savory broth, perfect for a cozy meal.
Equipment
- Large pot
- Dutch oven
Ingredients
Main Ingredients
- 1 tablespoon sesame oil
- 1 small shallot, minced (or 1/4 small onion)
- 2 cloves garlic, minced
- 6 cups chicken or vegetable broth (low-sodium if preferred)
- 1-2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon fresh ginger, grated (optional)
- 1 pound frozen gyoza (pork, chicken, or vegetable)
- 2 cups baby spinach or chopped bok choy
- 1 cup sliced mushrooms (shiitake or cremini work well)
Garnish (Optional)
- Green onions, sliced
- Chili oil or sriracha
Instructions
Cooking Steps
- Heat sesame oil in a large pot or Dutch oven over medium heat. Add minced shallot and cook until softened and fragrant for 2-3 minutes.
- Stir in minced garlic and grated ginger (if using) and cook for another minute until aromatic, being careful not to burn the garlic.
- Pour in chicken or vegetable broth, soy sauce, and rice vinegar. Bring to a gentle boil, then reduce heat to a simmer.
- Add frozen gyoza and sliced mushrooms to the simmering broth. Cook for 5-7 minutes, or as per gyoza package directions, until heated through and wrappers are tender.
- Stir in baby spinach or chopped bok choy during the last 2 minutes of cooking until wilted.
- Taste and adjust seasonings as needed, adding more soy sauce or a pinch of salt.
- Ladle into bowls and garnish with sliced green onions and a drizzle of chili oil or sriracha if desired.
Notes
This recipe is highly customizable. Feel free to use your favorite type of gyoza, or experiment with other quick-cooking vegetables like snap peas or shredded cabbage.