Gyoza Mushroom Soup
Mess Level: Moderate
Yield: 6 Servings
Prep Time: 20 min
Cook Time: 20 min
- 1 Yellow Onion
- 1 lb Sweet Italian Sausage, Ground
- 8 oz Sliced White Mushrooms
- ½ Head Small Green Cabbage
- 3 Cloves Garlic
- ½ Small Knob Ginger
- 1 Bunch Scallions
- 1 Serrano Pepper (Optional)
- 1 Tablespoon Fish Sauce (Optional)
- 2 Tablespoons Soy Sauce
- 1 Tablespoon White Vinegar
- 1 Tablespoon Sambolek Chili Paste
- 1 teaspoon Sesame Oil
- 1 Tablespoon Granulated Sugar
- 64 oz Chicken Stock
Note: If you can’t find Sweet Italian Sausage ask the butcher. I find it in links and just take the meat out of the casing but the butcher might have some and save you both some work.
- Finely mince the garlic and ginger, set aside. Thinly slice the cabbage and set aside. Finely dice the onion, set aside.
- Thinly slice the scallions, thinly slice the serrano into rings, set aside for garnish.
- Heat a soup pot to medium heat. Add enough oil to lightly coat the bottom and heat till it shimmers, about 30 seconds. Add the onion and saute until translucent, about 3-5 minutes. Add the mushrooms and saute for 3-5 minutes more. Add the garlic, and ginger and saute 30 seconds more.
- Add the ground pork and saute until cooked through and no longer pink. Add the sugar, chili paste, sesame oil, vinegar, soy sauce, and fish sauce. Stir to combine.
- Add the cabbage and stir it in.
- Add all the chicken stock and bring the mixture to a boil, stirring occasionally. Reduce to a simmer and simmer for two minutes to meld the flavors and cook the cabbage.
- Taste and add more fish or soy sauce, chili paste, sugar or vinegar if needed to round out the flavor. Add salt if necessary.
- Dish up the soup and garnish with the serranos and scallions. I recommend serving it with crusty bread. Enjoy!
Did You Make It? Tag Us!
Do I have to use sweet Italian sausage?
- Your favorite pork will do!
Not at all, you may use any kind of ground pork that you like!
What is Gyoza?
- No... It's not a style of yoga.
Gyoza is a traditional, pork potsticker. It's delicious and has a garlic, sesame flavor to it.This soup is meant to bring you those flavors without the work of making dumplings. Mushrooms are added for extra umami.
Does it matter when you add all the vinegar, sugars and spices?
- Better sooner than later...
As long as they get in the pot you’ll be fine. But seasoning the mixture before you add all the stock allows it to mix in better and gives it more time for the flavors to meld.
Ramblings of a Line Cook
One night I was driving home from Park City after a shift at Ritual Chocolate. It was late February and a big snowstorm was coming through. I’d worked all day in the chocolate factory, taken a steaming cup of hot chocolate to go, and been listening to an audiobook the whole ride down the snowy, mountain roads.
Once safely down in Salt Lake City again, I pulled into the Smith’s’ parking lot and tramped through the flurries into the grocery store. I wandered around the produce section not quite sure what I was looking for.
I picked up some mushrooms, a serrano pepper, and thought about the gyoza dumplings we had made at the Salt Lake Culinary Center last week. They were SO good, filled with ground pork, scallions and ginger, I wanted that flavor again. So I decided to cheat and turn that flavor profile into a soup.
I arrived home with my loot and went to work. Not 45 minutes later Tony and I sat down to piping hot bowls of “THE BEST soup ever!” according to Tony. The mushrooms added extra flavor and a splash of Fish Sauce just tied the meal together like you wouldn’t believe.
This soup is savory but light, you can make it spicy or mild but it’s just about the most comforting thing you could ever have on a snowy, February evening. If you’re looking to mix up your dinner menu with something new, this is it! It tastes like nothing you’ve ever had before while reminding you of something familiar.