If you’ve already tried the wonderful Gyoza meatballs from our recipes, then you will definitely want to make this amazing Gyoza Meatball Soup. It is one of the most flavorsome soups we have ever tried, and we want you to share in our delight in finding one of the best soups we know.
Boiling and 10 minutes
1 tsp toasted (dark) sesame oil
2 tbsp grated fresh ginger
1 clove garlic, minced
6 cups chicken bone broth
1 tbsp wheat-free tamari, or ¼ cup coconut aminos
1 tbsp fish sauce
½ tsp crushed red pepper
2 cups thinly shredded bok choy or Chinese (napa) cabbage (about 120g/4 oz)
1 batch Gyoza Meatballs
Sliced scallions, for garnish
Chopped cilantro leaves, for garnish
2 limes, quartered, for serving
- Preheat the oven to 200°C/400°F.
- Make the broth:
In a medium-sized saucepan, heat the oil over medium heat. Sauté the ginger and garlic for 1 minute, or until fragrant. Combine the broth, tamari, fish sauce, crushed red pepper, and bok choy in a mixing bowl. Increase the heat to medium-high and continue to cook for 5 to 10 minutes, or until the mixture is fragrant. If using, season with salt to taste.
- Add the meatballs to the soup just before serving and heat through over medium-low heat. Serve with a squirt of lime juice and garnished with scallions and cilantro. Keep refrigerated in an airtight container for up to 5 days. Place in a saucepan over medium heat for about 2 minutes, stirring frequently.
6 servings per container
- Amount Per ServingCalories213
- % Daily Value *
- Total Fat
- Saturated Fat 0.5g 3%
- Sodium 191mg 8%
- Total Carbohydrate
- Sugars 25g
- Protein 3.8g 8%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.