Flavorful and comforting Asian Style Vegetable Soup made with store bought dumplings ( used Thai Vegetable Gyoza dumplings from Trader Joe’s). It’s a easy, one pot dish perfect for busy weeknight dinner.
Love Soups? Then do try my Sweet Corn Vegetable Soup, Vegetable Soup with Pinto Beans and Garden Vegetable Soup.
This Asian inspired soup is made with a broth infused with ginger, garlic and sambal olek, and cooked with tomato, vegetables and coriander leaves. Frozen dumplings are added to the cooked soup and simmered for 5 mins till the dumplings turn slightly soft. The soup is poured in to bowls and served with probiotic rich Kimchi, chili garlic oil, with a garnish of cilantro and lemon.
Just the thing you need to warm you up on a cold winter night.
This Vegetable Gyoza Soup is
- healthy and flavorful
- made with spicy ginger garlic broth
- semi homemade ( uses store bought dumpling)
- is loaded with vegetables
- one pot dish
Ingredients:
Store bought Dumplings – used Trader Joes Thai vegetable Gyoza dumplings. You can use any of your favorite dumplings. But if you have access to Trader Joes, highly recommend these, very tasty.
Kimchi – a traditional Korean dish made by fermented cabbage and radish with spices, full of probiotics and healthy bacteria.
Crunchy Chili Onion – made with dried onion, dried garlic, oil and chili flakes, you can add this in pretty much anything. It just elevates the dish with the added crunch and spice.
Step by Step Method
Heat oil in a heavy bottom pot, and add celery, onion, carrot and a pinch of salt. Saute on medium flame until soft and golden brown. Add chopped garlic, ginger and chili flakes and saute for two minute.
Add tomato and cook for a minute.
Add bell pepper, zucchini and mushroom and a pinch of salt. Cook for 3-4 minutes.
Now add the low sodium vegetable broth, water, handful of coriander leaves with the stem, sambal olek, and crushed black pepper and little salt (not too much, as we will be adding soy sauce later). Scrape the bottom and mix all the ingredients.
Bring it to a boil and reduce the heat to medium and simmer the soup for 15-20 minutes. Now add soy sauce, more sambal olek, sugar (optional) and lemon juice. Mix it well, taste and adjust accordingly.
The soup is done, now when you are ready to serve the soup add the frozen dumplings and simmer the soup for 5 mins. Add just the amount of dumplings you will be serving as they tend to get soft if they stay longer in the soup.
Serving:
To serve laddle the soup into large bowls, add 3 dumplings for each serving. Add kimchi and drizzle with crunchy chili onion, and garnish with chopped coriander leaves.
Frequently Asked Questions
I used Trader Joe’s Thai Vegetable Gyoza.
Napa cabbage, boy choy and snow peas.
Highly recommend using the broth, but if you have to just use water after the initial boil simmer the soup in low frame for 35-40 minutes.
Few Sides you can serve this soup with
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Asian Style Vegetable Gyoza Soup
Ingredients
- 1 tablespoons oil ( I used Avocado oi)
- ½ tablespoon sesame oil
- ½ onion, finley chopped
- 1 large carrot, peeled and finely chopped
- 4 celery stalks, finely chopped
- 1 table spoon grated ginger
- 4 garlic cloves, minced
- 1 teaspoon chili flakes or to taste
- 1 medium bell pepper, chopped
- 1 large zucchini, chopped
- 10 mushroom, chopped
- 4 cups low sodium vegetable broth
- 1 cup water
- 2 teaspoons sambal olek or to taste
- ½ teaspoon crushed black pepper
- 2 -3 teaspoons soy sauce
- 12 store bought dumplings ( I used Trader Joes Thai Vegetable Gyoza)
- salt to taste ( will need less as we use vegetable broth and soy sauce)
- ¼ teaspoon sugar (optional)
- lemon juice to taste
- handful of coriander leaves while cooking
Toppings
- Kimchi ( I used Trader Joe's)
- Crunchy chili onion ( I used Trader Joe's)
- chopped coriander leaves
Instructions
- Heat oil in a heavy bottom pot, and add celery, onion, carrot and a pinch of salt. Saute on medium flame until soft and golden brown. Add chopped garlic, ginger and chili flakes and saute for two minute.
- Add tomato and cook for a minute. Add bell pepper, zucchini and mushroom and a pinch of salt. Cook for 3-4 minutes.
- Now add the low sodium vegetable broth, handful of coriander leaves with the stem, water, sambal olek, and crushed black pepper and little salt (not too much, as we will be adding soy sauce later). Scrape the bottom and mix all the ingredients.
- Bring it to a boil and reduce the heat to medium and simmer the soup for 15-20 minutes. Now add soy sauce, more sambal olek, sugar (optional) and lemon juice. Mix it well, taste and adjust accordingly.
- The soup is done, now when you are ready to serve the soup add the frozen dumplings and simmer the soup for 5 mins. Add just the amount of dumplings you will be serving as they tend to get soft if they stay longer in the soup.
- To serve laddle the soup into large bowls, add 3 dumplings for each serving. Add kimchi and drizzle with crunchy chili onion, and garnish with chopped coriander leaves.
Kundana
All the goodness in just one soup❤️❤️
Madhavi
Definitely…
Sujatha. Y v
Healthy soup
Anupama
Looks yummy and healthy Madhu. Will definitely try it out!
Madhavi
Hope you enjoy it Anu.
Madhavi
Thank you!