Ingredients
Scale
- 10 frozen or handmade gyoza dumplings
- 4 cups chicken or vegetable broth
- 2 cups baby bok choy, chopped
- 2 green onions, sliced
- 1 soft-boiled egg
- 2 garlic cloves, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- Optional: chili flakes for heat
Instructions
- Heat the broth in a large pot over medium heat. Add garlic and soy sauce, simmer for 5 minutes.
- Add the gyoza dumplings to the broth, cooking until heated through and slightly tender, about 3-4 minutes.
- Stir in bok choy and cook for another 2 minutes until wilted.
- Divide the soup into bowls, top with sliced green onions and half a soft-boiled egg.
- Drizzle with sesame oil and add chili flakes if desired. Serve hot.
Notes
- Use homemade or store-bought frozen gyoza for convenience.
- Adjust the spice level with chili flakes or sriracha.
- Optional toppings include sliced mushrooms or nori for additional flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Japanese
- Diet: Dairy-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 220 Kcal
- Sugar: 2g
- Sodium: 940mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 60mg