Coconut gyoza noodle soup - this delicious vegan soup is so quick and easy to make but tastes so good!
It is perfect for a quick lunch or dinner when you want something hearty and filling but are short on time.
This is one of the recipes that I make most often. When I've had a busy day and don't feel like cooking, or I get home late from a hard climbing session and need food fast this soup is generally what I turn to.
It is really quick and simple to make, but is hearty, filling and very tasty!
You can easily adapt it to suit you - use whatever veg you have in the fridge/freezer, add some fried tofu/tempeh/seitan, omit the gyoza, change the seasonings, you could even use pasta instead of noodles in a pinch!
What Do I Need To make Coconut Gyoza Noodle Soup?:
Gyoza: These are actually an optional topping, but I love the interest they add to the soup; they make it feel a little bit more fancy without much effort. I always have a bag in my freezer, I like the tofu and vegetable ones from Costco best, but Itsu have vegan friendly ones in most supermarkets.
Noodles: Use whatever kind you like, I tend to go for udon or wholewheat ones.
Coconut milk: Full fat tinned coconut milk adds a bit of richness to the soup, as well as flavour.
Spring onions, ginger + garlic: To save time I use frozen ginger and garlic, it's so much easier! Fresh will obviously work as well, it will just take a little longer to prep.
Soy sauce + toasted sesame oil: The main flavour base of the soup. Either dark or light soy sauce is fine, or use tamari instead.
Stock: Use a good quality stock that you like the flavour of, I use Marigold vegetable bouillon. Because the soup contains extra salt in the form of soy sauce and MSG, you may wish to either use a low-sodium stock, or make it a little weaker than usual. You can always add more at the end of cooking if you feel it needs it.
Chilli flakes: You could of course use fresh finely chopped chilli instead. Or just omit it if you don't like heat.
Vegetables: To keep things quick I tend to just use frozen veg. Edamame and sweetcorn are my go-to. Steamed tenderstem broccoli is also great.
MSG: This is optional but I love the depth of flavour that including a bit of MSG adds to the soup.
How To Make Coconut Gyoza Noodle Soup:
(Full measurements and instructions can be found in the recipe card at the bottom of the page)
Gently fry the spring onions, garlic and ginger in a little oil for a couple of minutes until softened.
Add the soy sauce, sesame oil, chilli flakes, msg, stock, coconut milk, noodles, edamame and sweetcorn.
Bring the soup up to a simmer and cook for 5-10 minutes until the noodles are cooked (the time it takes will vary depending on which noodles you use).
Meanwhile, cook the gyoza according to the packet instructions.
Divide the soup between two bowls and arrange the gyoza on top to serve.
Feel free to switch up the vegetables to suit you though bear in mind that you may need to cook them separately depending on the type.
Things like broccoli can just be added at the same time as the noodles, mushrooms would need to be fried first along with the spring onion + garlic mixture and vegetables like butternut squash would be best roasted and added to the soup at the end of cooking.
To make this soup gluten-free, use gluten free noodles, swap the soy sauce for tamari, and make sure that the stock you use is gluten-free.
Can I Make It In Advance?:
No, this soup really needs to be eaten fresh otherwise the noodles will soak up all the liquid and become mushy. For this reason it can't be frozen either.
More Vegan Soup Recipes:
- Creamy vegetable rice soup
- Cheesy vegan broccoli soup
- Creamy white bean soup
- Spinach, lentil and butter bean soup
- Creamy vegetable chickpea soup
- Vegan corn chowder
- Spiced carrot and pumpkin soup
- Quick black-eyed bean soup
If you tried this recipe let me know how it went! Rate it, leave a comment or tag @domestic_gothess on Instagram and hashtag it #domesticgothess
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Coconut Gyoza Noodle Soup (Vegan)
- 1 teaspoon oil
- 4 spring onions (scallions) thinly sliced
- 4 cloves garlic (I use frozen) peeled and crushed
- 1 Tablespoon grated fresh ginger (I use frozen)
- 1 Tablespoon toasted sesame oil
- 1 Tablespoon soy sauce
- ½ teaspoon chilli flakes (optional)
- ¼ teaspoon MSG (optional)
- 750 ml (3 cups) low sodium vegetable stock
- 180 ml (¾ cup) full fat tinned coconut milk
- 125 g (4 ½ oz) dried noodles (2 nests)
- 110 g (¾ cup) frozen edamame
- 110 g (¾ cup) frozen sweetcorn
- about 8 tenderstem broccoli (optional)
- 8-10 vegan gyoza
- Heat the teaspoon of oil in a large pan over a low heat. Gently fry the spring onions, garlic and ginger for a couple of minutes until softened.
- Add the soy sauce, sesame oil, chilli flakes, msg, stock, coconut milk, noodles, edamame and sweetcorn.
- Bring the soup up to a simmer and cook for 5-10 minutes until the noodles are cooked (the time it takes will vary depending on which noodles you use). If you are adding the broccoli, add it for the last 4 minutes of cooking (or steam it separately).
- Meanwhile, cook the gyoza according to the packet instructions.
- Divide the soup between two bowls and arrange the gyoza on top to serve.