Chicken Gyoza in a Shoyu-Style Broth
with Carrots, Peas, Bok Choy & Napa Cabbage
- Sesame
- Soy
- Wheat
Nothing says comfort like homemade soup! You’ll simmer up a sumptuous ramen-style broth infused with ginger and scallions. Add wholesome bok choy, cabbage, peas, and carrots, plus juicy chicken gyoza dumplings. Finish it all with zippy scallion greens and tangy gyoza sauce, and you’re ready to feed a crowd in just 25 minutes! This recipe is double the typical servings, providing 4 servings and 8 servings for a 2 person and 4 person box respectively.
Ingredients
2 unit
Scallions
1 thumb
Ginger
1 tablespoon
Sesame Oil
(Contains: Sesame)
1 teaspoon
Garlic Powder
4 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
2 unit
Pork Ramen Stock Concentrate
3 unit
Veggie Stock Concentrate
4 ounce
Shredded Carrots
4 ounce
Peas
4 ounce
Bok Choy and Napa Cabbage
2 unit
Sesame Ginger Chicken Gyoza
(Contains: Sesame, Soy, Wheat)
Not included in your delivery
Cooking Oil
Sugar
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Peel and mince ginger.
• Heat sesame oil and a drizzle of oil in a large pot over medium-high heat. Add scallion whites and ginger; cook, stirring, until scallion whites begin to brown, 30-60 seconds. • Add garlic powder and cook, stirring, until fragrant, 10-15 seconds. • Stir in 5 cups water, soy sauce, ramen stock concentrates, veggie stock concentrates, and 1 tsp sugar (8 cups water and 2 tsp sugar for 8 servings). Bring to a boil. TIP: Cover the pot to help broth boil faster.
• Once broth is boiling, carefully add carrots, peas, bok choy and napa cabbage, and gyoza* (reserve gyoza sauce for serving); stir to combine. Return to a boil and cook, stirring occasionally, until veggies are tender and gyoza are warmed through, 5-6 minutes.
• Serve soup family style or divide between bowls; garnish with scallion greens and gyoza sauce to taste (or serve on the side).
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the rich, flavorful broth; some found it too salty or gingery. Adjust seasoning to taste 🍲.
- Ease of prep: Quick and simple to make, perfect for busy weeknights or when you need an easy, comforting meal.
- Suggestions: Consider adding mushrooms, garlic, or chili oil for extra depth. Some preferred pan-frying the gyoza for better texture.
- Leftovers: Reheats beautifully the next day, though a few found the dumplings got mushy in leftover broth.
- Veggies: Some wanted more bok choy and cabbage; others found the carrots and peas overwhelming. Adjust veggie ratios to preference.
Reviews from our home cooks
Great dish. Flavors were so tasty. The soup was filling with the gyoza. Everyone really loved the soup for a cold night!
Any time I see "shoyu-style broth," I'm on board, and this meal comes very close to beating out my all-time favorite chicken breast meal--I've never been happier to have 2 extra portions of something waiting for me in the fridge!
Absolutely delicious, it was fast and easy but it held up to all the other super yummy recipes hello fresh has provided us!
Delicious and easy to make - interesting and healthy ingredients- one of the best recipes I've had so far.
Would like more umami in the broth. Like the variety of vegetables. The gyoza were good.
I wish the dumplings had more flavor on their own, but the broth made them delicious!
Good, but the cabbage was a lot for this kind of recipe. Also, I would suggest a vegan broth option, as I don't consume pork, so changed up the broth a bit. Otherwise it was good and quite easy to put together!
Very very good. Was a lot of broth. Would recommend adding a salad with fresh ginger miso dressing.
Strange twist on a Ramen style soup. First, chicken gyoza instead of pork. Second, added peas. Weak on flavor. Needs more bok choy and cabbage, no peas.
So easy to make and so flavorful. Even the Kids liked it.
