Savory Delicious Gyoza Soup Recipe with Bok Choy Magic

A flavorful Savory Delicious Gyoza Soup Recipe with Bok Choy and Udon Noodles, perfect for cozy nights.

Course: Dinner

Cuisine: Japanese

Keyword: comfort food, Easy recipe, Gyoza Soup, Udon Noodles, Vegan Soup, Vegetarian Dish

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: bowls

Calories: 450kcal

2 tablespoons Neutral Oil Substitute with vegetable or canola oil.
10 pieces Vegan Gyoza, frozen Ensure fully cooked as per package instructions.
2 tablespoons Water Creates steam for cooking gyoza.
2 baby or 1 large Bok Choy Spinach or kale can be used as substitutes.
6 pieces Cremini Mushrooms, cleaned and sliced Shiitake mushrooms work as an alternative.
2.75 cups Vegetable Stock Use high-quality stock for best flavor.
2 packages (7 oz each) Fresh Udon Noodles Soba or rice noodles can be alternatives.
3 tablespoons Cashew Butter or Tahini Infuses creaminess.
2 tablespoons Soy Sauce Essential for richness and umami.
2 teaspoons Rice Vinegar or White Wine Vinegar Adds acidity to brighten the dish.
0.25 teaspoon Sesame Oil Provides nutty aroma.
1-2 tablespoons Chili Crisp Adjust to taste for spice.

Heat a splash of neutral oil in a large pan over medium heat. Carefully place frozen gyoza in the pan, frying them until golden and crispy, about 5-7 minutes.
Add 2 tablespoons of water to the pan and cover with a lid. Reduce heat to low and steam for 5 minutes until heated through. Remove lid to evaporate excess water.
Rinse bok choy. In a small pot, bring vegetable stock to a boil. Add sliced cremini mushrooms and bok choy to the pot.
Simmer bok choy for 3-4 minutes until tender. Lay bok choy down and add udon noodles; cook according to package instructions, about 2.5 minutes.
Blend 3 tablespoons of cashew butter, 2 tablespoons of soy sauce, 2 teaspoons of rice vinegar, and ¼ teaspoon of sesame oil in a bowl until smooth. Reserve half for serving.
Ladle hot broth into serving bowls to dissolve cashew mixture. Share udon and broth among bowls, topping with bok choy and mushrooms. Drizzle with chili crisp.

Garnish with sesame seeds or chopped scallions for extra flavor. For best texture, store soup components separately.