Time: 45 minutes
Serves: 4
Browse all my recommended tools in one place: Complete Kitchen Collection.
* Note: This post contains affiliate links, meaning I get a small commission from purchases made through the links. It is at no cost to you, but it's a small way to help keep dinner, sorted going. Thanks for your support!
For the soup:
4 oz mixed mushrooms (I recommend shiitake or crimini)
1/4 cup sesame oil, divided
6 cloves garlic
2-inch knob fresh ginger
2 tbsp tomato paste
1 tsp gochugaru or red pepper flakes
1/3 cup sake
1 x 800ml can crushed tomatoes
5 cups veggie stock
1 1/2 tbsp white miso paste
1 1/2 tbsp soy sauce
1 1/2 tbsp mirin
1/2 tbsp sugar
4-6 baby bok choy
½ cup corn kernels
2 tbsp butter
For the gyoza:
1 tbsp neutral oil
20 gyoza
To finish:
scallion or cilantro
4 jammy eggs
toasted sesame seeds
prep in advance:
make the soup base and eggs in advance - reheat then cook gyoza to serve.
📦 storing: keep in an airtight container in the fridge for up to 4 days.
🔄leftovers: reheat the soup in the microwave or on the stove. Reheat gyoza on a fry pan or in the air fryer.
🌾make it GF: ✅ use GF gyoza and tamari in place of the soy
🧀make it DF: ✅ skip the butter
🍃 make it veg: ✅ use veggie gyoza
Pre-recipe prep:
✔️ thinly slice mushrooms (remove stems if using shiitake)
️️✔ mince 6 cloves garlic and a 2 inch knob of ginger
✔ wash and prep bok choy - cut large pieces lengthwise
sauté the mushrooms:
heat 1 tbsp sesame oil in a large pot or dutch oven over medium-high heat. In 2 batches, add mushrooms and cook undisturbed for 3–4 minutes until golden and caramelized on one side. Flip and cook another 2–3 minutes. Season with a pinch of salt. Remove and set aside and repeat with remaining mushrooms.
build the base:
to the same pot, warm 2 tbsp sesame oil and add minced garlic and ginger. Cook for 2–3 minutes, stirring constantly, until fragrant and just starting to turn golden (don’t let it burn).
mix in 2 tbsp tomato paste and cook for 2–3 minutes until it darkens to a deep red. Add in 1 tsp gochugaru or red pepper flakes and cook for 30 seconds to bloom.
add 1/3 cup sake and cook until mostly evaporated, scraping brown bits off the bottom of the pan
add 1 can crushed tomatoes and 5 cups veggie stock
stir in 1 1/2 tbsp miso paste, 1 1/2 tbsp soy sauce, 1 1/2 tbsp mirin, and 1/2 tbsp sugar. Bring to a simmer and reduce to medium heat for 20-30 minutes, stirring occasionally.
cook gyoza (follow package instructions or these):
to a large non stick pan, add 1 tbsp oil, add frozen gyoza in a single layer, and top with about 1/4 inch of water.
add lid and set to medium high heat. Once water is simmering, remove lid and cook undisturbed until water has evaporated and bottoms are golden brown and somewhat easy to lift off the pan. Once cooked remove from pan and set aside.
finish soup:
once your soup is done simmering, add halved baby bok choy and 1/2 cup frozen corn to the soup. Simmer for 3–4 minutes until the bok choy is tender but still has some bite.
add back cooked mushrooms, reserving a few for garnish and stir in 2 tbsp butter.
build your bowl:
ladle soup base into shallow bowls
arrange 4–5 crispy gyoza on top of the broth, crispy side up, positioned so they’re visible
place a halved soft-boiled egg in the bowl
finish with scallions and/or cilantro and sesame seeds
⚠️ Important Note: if a substitute isn't listed below, I don't recommend omitting or replacing that ingredient, as it will significantly alter the final dish.
For the soup:
mushrooms: these add a lot of umami so I don’t recommend skipping unless you truly hate them
gochugaru this is Korean chili powder and I highly recommend trying!
sake: can skip
veggie stock: mushroom or ginger stock
white miso paste: any miso
soy sauce: tamari
mirin: add an extra 1/2 tbsp sugar and adjust as needed
bok choy: any greens
To finish:
scallion or cilantro: can skip
jammy eggs: here for extra protein and silkiness but you can skip
toasted sesame seeds: can skip or sub nori flakes
Looking for more inspo? Check out the recipe archive with 300+ recipes here.