Dinner Lunch & Light Bites Recipe

Gyoza Chilli Noodle Soup

gyoza noodle chilli soup recipe vegan

This Gyoza Chilli Noodle Soup has to be one of my favourite recipes so far – mostly because it takes only 15 minutes to create with minimal fuss. Using Yukata vegan friendly gyozas, this is perfect if you’re cooking for friends too.

Breakdown of Ingredients

Sesame Oil-ย You can use toasted or regular sesame oil for this dish. It really helps create a beautiful nutty undertone in this recipe

Vegetable Stock – This can be made from boiling water and a good quality stock cube, keeping costs down to a minimal

Tamari – You may have noticed that most of my recipes include tamari, mostly because it’s one of my favourite ingredients. Tamari is a gluten free version of soy sauce so this dish can be easily made GF. Swap out the noodles for rice noodles instead to make this gluten free.

Gyozas – These are from the brand yukata. The quality is great and so far have become a staple in the freezer.

gyoza noodle chilli soup recipe vegan

Kitchen Equipment:

Non Stick Pan- Aย good quality non stick pan such as Circulon really helps when frying the vetetables. You will need a pan that has a lid for this dish to help steam the gyozas.

Chopsticks –ย Have friends coming over for dinner? Chopsticks will add a little more authenticity to this noodle dish, just don’t forget a spoon / ladle to drink that delicious soup with it.

Small Sharp Knife- Having a small sharp knife to finely chop the ginger, chilli and garlic is always a handy tool to have in your kitchen.

gyoza noodle chilli soup recipe vegan

If you give this recipe a go please be sure to tag Lucy and Lentils over on instagram!

gyoza noodle chilli soup recipe vegan

Gyoza Chilli Noodle Soup

Crispy gyozas in a 15 minute homemade chilli noodle soup. Vegan and really easy to create.
5 from 4 votes
Prep Time 5 mins
Cook Time 15 mins
Servings 2 people


  • 3 spring onions finely chopped (leave a few to top at the end)
  • 2 tbsp sesame oil
  • 2 tbsp tamari or soy sauce
  • 800 ml vegetable stock made with boiling water and stock cube
  • 3 cloves garlic minced / finely chopped
  • 1 thumb sized piece fresh ginger grated / minced
  • 1 large red chilli substitute for 1 tsp chilli flakes
  • 1 tbsp brown sugar
  • 100 g noodles rice, ribbon or even udon will work
  • 5 tenderstem
  • 6 gyozas I used yukata vegan gyozas
  • 1 tsp sesame seeds to top, optional


  • In a small bowl, combine the minced garlic, grated ginger, tamari, sesame oil, brown sugar (and chilli flakes if you're using instead of fresh) and mix whisk together
  • Heat a deep pan then add the finely chopped spring onions along with the dressing and fry for around 3 minutes before adding the vegetable stock
  • In a separate pan, add a drizzle of sesame oil and fry the gyozas on a high heat for around 3-4 minutes until crispy, then pop a lid over the top and steam for around 3-4 minutes
  • For the last 5 minutes of cooking, add the rice noodles and tenderstem to the pan with the stock, pop a lid over and leave for gently steam for around 4-5 minutes
  • Serve by adding the soup and noodles to a bowl, top with the gyozas and tenderstem and garnish with any additional spring onions, chilli flakes and a splash of tamari (optional)


If you're frying the gyozas, simply heat another pan with a drizzle of sesame oil, fry on a high heat until the base has browned, then place a lid over the top to steam for a further 2-3 minutes until done. Then add to the soup just before serving.
Keyword 15 minute meal, chinese soup, gyoza soup, gyoza,, noodle soup, szechuan sauce

If you like this recipe, why not try my delicious home made vegan chilli peanut ramen linked just here.


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  • lewis
    July 8, 2020 at 4:35 pm

    Loved making this recipe! Quick & delicious- used a different noodle but worked really well.

  • judy L Tiberi
    July 14, 2020 at 8:10 pm

    hiya …from the states, here……can you please tell me what is a “tenderstem’????

    • lucyandlentils
      July 16, 2020 at 2:06 pm

      Hey! It’s broccoli, it’s just got a longer stronger stalk.

  • Kellie Wacogne
    July 26, 2020 at 6:22 pm

    Do you need to defrost the gyozas first? And how many does it serve please? Thanks x

    • lucyandlentils
      July 27, 2020 at 2:56 pm

      Hey Kellie, so depending on what type of gyozas you’ve bought it may vary. The ones that I have tried (yutaka) don’t need to be defrosted. This serves 2 people. Hope that helps. Lucy ๐Ÿ™‚

  • Kelly
    January 23, 2021 at 6:47 pm

    5 stars
    Just made this for the first time and it was so delicious l! Great recipe, easy to follow and one happy vegetarian boyfriend! Thank you! ๐Ÿ™๐Ÿป

    • lucyandlentils
      January 29, 2021 at 10:22 am

      Hey Kelly, Thank you so much for using my recipe! Legend. Glad the boyfriend approves too, this is one of the only soups that my boyfriend will dare to eat, haha.

  • AnaCelia
    March 2, 2021 at 7:53 pm

    5 stars
    Delicious recipe. My hubby loved it too. We will definitely do this again so easy and tasty. Thank you.

    • lucyandlentils
      May 7, 2021 at 11:43 am

      Thank you so much for using this recipe! So glad you enjoyed it. ๐Ÿ™‚

  • Ruth
    March 19, 2021 at 6:57 am

    5 stars
    Had this for lunch a couple of times this week and itโ€™s delicious. I used the new Itzu veggie gyozas and steamed them in the pot with the soup.

    • lucyandlentils
      May 7, 2021 at 11:42 am

      Ahhh they’re so good aren’t they! I love those ones, good choice. ๐Ÿ™‚

  • Lizzy
    April 23, 2021 at 5:45 pm

    5 stars
    This recipe was so easy and super delicious!

    • lucyandlentils
      May 7, 2021 at 11:42 am

      Thanks for using my recipe Lizzy!