This veggie packed dumpling noodle soup can be made easily in one pot! Frozen gyoza (potstickers) makes this so easy to prepare on a weeknight and it’s a filling, hearty dinner thanks to the addition of noodles. My recipe takes advantage of springtime green vegetables, but it can be made with whatever is available in your fridge, and it’s easily vegan if using egg free noodles.
I recently tried out a bag of frozen gyoza and wondered where it had actually been all my life. This is such a handy convenience food to keep around. The tasty little dumplings can really spruce up a meal.
This is a ramen style noodle soup recipe which creates a really tasty dinner out of some veggies, noodles and frozen gyoza, with endless flexibility for you to play around.
This can be a one pot meal
I like to make this in one pot, but I have also tried making some of the elements separately and combining them at the end. It’s just a matter of preference:
- Cook the noodles separately if you want your broth to stay really clear. Cooking noodles in the broth adds some starch and creaminess.
- Cook the green veggies separately if you want them to retain more “bite”. If you let them sit in the broth while the noodles and dumplings cook, they will soften.
- This method gives you soft, pillowy dumplings – if you want yours crispy, you’ll need to pan fry them separately and add to the top.
- Noodles: I like to use fine egg noodles but you might want to keep the recipe vegan in which case ramen noodles would be best.
- Frozen gyoza: I’m using the Itsu brand here. The veggie dumplings are super flavorful.
- Green (spring) onions: separate the greener bits (for topping) from the whiter bits (for cooking).
- Shiitake mushrooms: These impart a lot of flavor so definitely try to use shiitakes. If you need to swap in normal mushrooms, you might want to add a little more soy sauce or toasted sesame oil, or some dried mushrooms if you have any.
- Garlic and ginger: to saute the onions and mushrooms in, these add crucial flavor.
- Green vegetables: I like to use asparagus and broccolini (tenderstem broccoli) here. You can use either or both. Leafy greens such as pak choi or a handful of spinach are great here too. For these photos, I left the vegetables in fairly large pieces but you can chop them more finely if you wish.
- Vegetable stock: Plain vegetable stock or vegan chicken flavored stock work equally well here.
- Soy sauce, toasted sesame oil and miso: gives the broth lots of flavor. Use any miso you have.
- Chili: Chili slices make a great garnish and if you want your soup more spicy, you can add some to the pan when you’re cooking the onions and mushrooms.
More Noodle Recipes
Veggie Gyoza Dumpling Noodle Soup
- 2 portions noodles
- 1 bunch green (spring) onions
- 4-5 oz (125 g) shiitake mushrooms
- 1 bunch asparagus, broccolini, or a mix of both, trimmed and chopped into large pieces
- 4 cups (1 l) vegetable stock
- 2 Tbsp soy sauce
- 1 tsp toasted sesame oil
- 1 tsp brown miso
- 8 frozen gyoza dumplings
- 1.5 tsp minced garlic
- 1.5 tsp minced ginger
- chili slices, for garnish
- Heat a layer of olive oil in a pan and saute the shiitake mushrooms, the whiter parts of the spring onion, garlic and ginger until the mushrooms are starting to brown. Deglaze the pan with some of your vegetable stock if anything starts to stick.1 bunch green (spring) onions, 4-5 oz shiitake mushrooms, 1.5 tsp minced ginger, 1.5 tsp minced garlic
- Add the broccolini and asparagus and stir fry briefly until they are well mixed in, and starting to go a brighter shade of green.1 bunch asparagus, broccolini, or a mix of both
- Add the vegetable stock, soy sauce and toasted sesame oil to the pan, followed by the noodle nests and gyoza.4 cups vegetable stock, 2 Tbsp soy sauce, 1 tsp toasted sesame oil, 8 frozen gyoza dumplings, 2 portions noodles
- Bring to a simmer and allow to cook for 3-4 minutes. Use chopsticks to encourage the noodles to come loose and cook, but try to leave the gyoza undisturbed as much as possible (we don't want them to break). Once it's all cooked through, remove from the heat, add the miso to the soup and gently mix through.1 tsp brown miso
- Serve into bowls, garnishing with chili and the green tops from the onions.1 bunch green (spring) onions, chili slices