Ingredients
Scale
- 12 gyoza dumplings (store-bought or homemade)
- 4 cups low-sodium chicken broth
- 1 tbsp fresh ginger, grated
- 2 garlic cloves, minced
- 3 tbsp soy sauce
- 2 green onions, thinly sliced
- 2 cups spinach or bok choy
Instructions
- Sauté minced garlic and grated ginger in a splash of oil over medium heat until fragrant (about 1 minute).
- Add chicken broth and bring to a gentle boil.
- Stir in soy sauce for added umami flavor.
- Gently place gyoza dumplings into the boiling broth; cook according to package instructions (about 5 minutes) or until they float.
- Add spinach or bok choy during the last two minutes of cooking.
- Serve hot, garnished with sliced green onions.
Notes
For extra flavor, add a splash of sesame oil just before serving. Add chili or red pepper flakes for spice. Customize with other vegetables like carrots or mushrooms.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Boiling
- Cuisine: Asian
- Diet: Paleo
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 20mg