If you’re craving a hearty and flavorful dish that combines the comforting warmth of soup with the delightful taste of gyoza, then look no further than Vegan Gyoza Soup. This fusion recipe brings together the best of both worlds, offering a satisfying meal that’s bursting with Asian-inspired flavors and vegan-friendly ingredients.
Ingredients & Substitutions
To create this delectable Vegan Gyoza Soup, you’ll need:
- 4 cups cabbage or 4 small bok choy
- 150 g shimeji mushrooms (1 standard container)
- 4 green onions
- 1 tbsp neutral-flavored oil
- 1 tbsp ginger
- 3 cloves garlic, minced
- 3 tbsp red Thai curry paste
- 4 cups vegetable broth
- 1 19 Oz. can coconut milk
- 400 g ramen noodles (2 packs)
- 1 tbsp maple syrup or sugar
- 1 tbsp fresh lime juice
Substitutions
- Feel free to substitute bok choy for cabbage, or vice versa, based on your preference.
- Any variety of mushrooms can be used instead of shimeji mushrooms.
- Tamari or liquid aminos can be used as a soy sauce alternative.
Helpful Tools
To make this recipe efficiently, you’ll need:
- Large pot
- Sharp knife
- Cutting board
- Cooking spoon
- Non-stick pan with lid
- Steaming basket (if steaming gyoza)
How To Make This Vegan Gyoza Soup Recipe
Soup
Prepare Ingredients: Cut the cabbage into approximately 1-inch pieces and trim the ends off the shimeji mushrooms.
Chop the green onions, separating the bottoms for the soup and reserving the tops for garnishing.
Saute Aromatics: Heat 1 tbsp of neutral-flavored oil in a pot over medium heat.
Add shimeji mushrooms and cook for 3 minutes.
Then, add the bottoms of the green onions, ginger, garlic, and Thai red curry paste. Cook for an additional minute.
Add Broth and Vegetables: Pour in the vegetable broth and coconut milk. Add cabbage (or bok choy). Bring to a boil, then simmer for 3 to 4 minutes.
Cook Noodles: Add ramen noodles and simmer for another 2 minutes or until noodles are cooked. Stir in maple syrup (or sugar) and fresh lime juice.
Serve: Ladle the soup into bowls. Top each bowl with cooked gyoza, spicy oil, sesame seeds, and sliced green onions.
Gyoza
Cook Gyoza: While the soup is simmering, cook the gyoza according to package instructions.
Steam them in a non-stick pan with water for about 4 minutes, flipping halfway.
Then, crisp them up in soy sauce for 30 seconds per side.
Serve: Once cooked, place the gyoza on top of the soup before serving.
Tips & Tricks
- For added protein, incorporate cooked edamame or crispy tofu into the soup.
- Choose vegan-friendly gyoza for a completely plant-based meal.
- Adjust the spice level by increasing or decreasing the amount of Thai red curry paste.
Frequently Asked Questions (FAQs)
Yes, feel free to substitute ramen noodles with udon or rice noodles.
While it’s best enjoyed fresh, you can prepare the soup ahead of time and reheat it before serving.
Substitute coconut milk with almond milk or another plant-based milk for a lighter option. Although this will change the flavour.
It’s not recommended to freeze the soup as the texture of the noodles may change upon thawing.
Vegan Gyoza Soup Fusion Recipe
Ingredients
Soup
- 4 cups cabbage or 4 small bok choy
- 150 g shimeji mushrooms (1 standard container)
- 4 green onions
- 1 tbsp oil neutral-flavored oil
- 1 tbsp ginger
- 3 cloves garlic minced
- 3 tbsp red thai curry paste
- 4 cups vegetable broth
- 1 19 Oz. Can coconut milk
- 400 g ramen noodles 2 packs
- 1 tbsp maple syrup or sugar
- 1 tbsp lime fresh lime is best
Toppings
- 9 vegetable gyoza (3 per bowl)
- 2 tbsp soy sauce (used to cook gyoza)
- 4 tsp spicy oil (1 tsp per bowl)
- sesame seeds
- tops of the green onions, thinly sliced
Instructions
Soup
- Cut the cabbage into approximately 1-inch pieces and cut the ends off the Shimeji mushrooms.
- Chop the green onions into small pieces. Reserve the bottoms for the soup, and utilize the tops for garnishing.
- Add 1 tbsp of neutral-flavored oil to a pot over medium heat.
- First, add the shimeji mushrooms and cook for 3 minutes. Next, introduce the bottoms of the green onions, 1 heaping tablespoon of ginger, 3 tbsp of Thai red curry paste, and the 3 cloves of minced garlic. Cook for an additional minute.
- Next, add 4 cups of vegetable broth, 1 can of coconut milk, and 4 cups of cabbage (or bok choy). Bring it to a boil and let it simmer for 3 to 4 minutes.
- Next, add the noodles and simmer for another 2 minutes or until the noodles separate.
- Add 1 tbsp of maple syrup or sugar and 1 tbsp of fresh lime juice.
- Top each bowl of soup with the cooked gyoza, spicy oil and garnish with sesame seeds and the other half of the green onions. Enjoy!
Gyoza
- While the soup is simmering, cook the gyoza according to package instructions.
- I steamed the gyoza in a non-stick pan with ½ cup of water and covered with the lid. I steamed them for about 4 mins flipping halfway.
- Once the 4 minutes was up I drained an excess water and cooked the gyoza for 30 seconds per side in soy sauce to crisp them up and give the a delicious flavour.
Notes
Nutrition
Conclusion: Vegan Gyoza Soup
Vegan Gyoza Soup is a delightful fusion of flavors that’s perfect for any occasion. With its aromatic broth, tender noodles, and savory gyoza, this dish is sure to become a favorite in your household. Whether you’re a seasoned chef or just starting out on your culinary journey, give this recipe a try and prepare to be amazed by its deliciousness.
Loved this soup!! I couldn’t find the gyoza but added some tofu. So delicious
Thank you so much!! that sounds so good with tofu! I hope you can find gyoza for next time it’s just SO delicious on this soup 🙂
This recipe was SOOO delicious and pretty easy to make. This is my 3rd time back making it and thought I should leave a review this time 🙂
Thank you so much for the review Nadine! I’m so happy you’ve been enjoying this gyoza soup on repeat!
I couldn’t find any vegan Gyoza, but I still absolutely love the soup and the noodles were super tasty. The broth was so flavorful.
Thank you! I’m glad you enjoyed the soup and noodles. The flavorful broth really makes a difference!
Looks amazing!! I can’t seem to find the vegan gyoza what can I substitute that for??
You could definitely substitute the vegan gyoza! Vegan spring rolls would be a great option, offering a similar crispy exterior and flavorful filling. Tofu puffs could also work well, though they might have a slightly different texture. Let me know how your substitution turns out!