Miso Soup, Homemade Gyozas, and Poached Egg

Take your taste buds on a journey to Japan with this comforting miso soup, served alongside homemade gyozas and a perfectly poached egg. The subtle saltiness of the miso beautifully complements the crisp-tender bite of the dumplings and the rich, runny yolk, creating a harmonious medley of flavors. Surprisingly simple to prepare, this trio is ideal for anyone seeking a satisfying Asian-inspired meal at home.

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Preparation 15 min
Baking 15 min
Servings 4
Level Intermédiaire

Recipes > Miso Soup, Homemade Gyozas, and Poached Egg

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Preparation steps

Prepare the Gyozas

Step 1
For the ultimate experience, prepare our homemade gyoza recipe.
Otherwise, use pre-made gyozas.

Prepare the broth

Step 2
In a saucepan, heat the sesame oil over medium heat.
Add the garlic and ginger, sauté for 1 minute to release their aromas.
Step 3
Pour in the hot broth, soy sauce, rice vinegar, and sugar.
Dissolve the brown miso in a bit of hot broth before adding it to the saucepan.
Add the mushrooms and let simmer for 5 minutes.
Step 4
Add the gyozas directly to the broth and cook for 5 minutes (or according to package instructions if frozen).
Add the bell peppers and bok choy in the last 2 minutes of cooking.

Poach the eggs

Step 5
While the gyozas are cooking, prepare a pot of simmering water with a splash of white vinegar.
Crack an egg into a ramekin. Using a spoon, create a whirlpool in the water and gently slide the egg into the center.
Poach for 3 minutes for a runny yolk. Remove with a slotted spoon and drain on paper towel.
Repeat for the remaining eggs.

Plating

Step 6
Divide the gyozas and vegetables between 4 bowls.
Ladle the hot broth over them.
Gently place a poached egg in the center of each bowl.
Sprinkle with green onions, sesame seeds, and chili flakes if desired.

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Miso Soup, Homemade Gyozas, and Poached Egg

Ingredients

For the broth

Chicken broth : 1.5 liters
Brown Miso : 3 tablespoons
Soy sauce : 3 tablespoons
Rice vinegar : 2 tablespoons
Roasted sesame oil : 1 teaspoon
Caster sugar : 1 teaspoon
Garlic Cloves (Minced) : 2
Fresh ginger (Grated) : 1 teaspoon

For the garnish

Gyozas : 16
Eggs : 4
Yellow Bell Pepper : 1
Shiitake Mushrooms : 200 grams
Bok Choy : 200 grams
Green Onions : 2
Sesame seeds : To Taste
Cayenne pepper (Flakes) : To Taste

Preparation steps

Prepare the Gyozas

For the ultimate experience, prepare our homemade gyoza recipe.
Otherwise, use pre-made gyozas.

Prepare the broth

In a saucepan, heat the sesame oil over medium heat.
Add the garlic and ginger, sauté for 1 minute to release their aromas.
Pour in the hot broth, soy sauce, rice vinegar, and sugar.
Dissolve the brown miso in a bit of hot broth before adding it to the saucepan.
Add the mushrooms and let simmer for 5 minutes.
Add the gyozas directly to the broth and cook for 5 minutes (or according to package instructions if frozen).
Add the bell peppers and bok choy in the last 2 minutes of cooking.

Poach the eggs

While the gyozas are cooking, prepare a pot of simmering water with a splash of white vinegar.
Crack an egg into a ramekin. Using a spoon, create a whirlpool in the water and gently slide the egg into the center.
Poach for 3 minutes for a runny yolk. Remove with a slotted spoon and drain on paper towel.
Repeat for the remaining eggs.

Plating

Divide the gyozas and vegetables between 4 bowls.
Ladle the hot broth over them.
Gently place a poached egg in the center of each bowl.
Sprinkle with green onions, sesame seeds, and chili flakes if desired.