Miso Ramen & Pan Fried Gyoza


2 servings       20 minutes


This recipe pairs the savory, umami flavors of miso ramen with the crispy, juicy texture of pan-fried gyoza. It’s a great meal for when you’re in the mood for something a little lighter, but still satisfying.

Ingredients
Ramen
  • 1 serving of SHINSEN’NA Ramen
Soup
  • 1 SHINSEN’NA Miso broth pack
  • 8 tbsp finely chopped scallions
  • 1 / 2 tsp sesame seeds
  • 1 tbsp sesame oil
  • 1 cup of water
  • 1 pinch ground white pepper
  • 2 tbsp chili oil
  • 4 tsp Togarashi
Topping
  • 1 pcs of egg
  • 1 pcs of Pork Chashu (available in Deluxe Shinsen’na)
Side Dish
  • 10 pcs of Pork Gyoza
Directions
  1. Prepare the gyoza dipping sauce: In a small bowl, whisk together the soy sauce and rice vinegar, plus chili oil, if using. Set aside (makes a generous ½ cup).
  2.  Heat 1 tablespoon of neutral oil in the pan over medium heat. When hot, add 10 gyoza, flat-side down, and cook until browned on the bottoms, 2 to 3minutes. Add enough water to come just under a quarter of the way up the gyoza (about ½ cup, depending on how many gyoza you have in the pan), cover, and let the water cook away until the pan is dry and the gyoza wrappers have softened completely, 3 to 4 minutes.
  3. Mix together the broth pack, 1 tbsp of scallions, sesame seed and oil, water and pepper into a bowl, boil with medium-low heat. Add egg and Chashu into the boiling soup, bring to high heat.
  4. Cook the ramen in hot water. Boil 2-3 mins then drain the ramen.
  5. Add a second batch of water and cover for another 2 minutes. Remove the lid, increase the heat to medium-high, and let the gyoza crisp up on the bottoms for another minute or two, depending on how crisp you like them.
  6. Assemble ramen into a bowl, pour soup then place Chashu on top. Sprinkle the Togarashi on top. Garnish with the leftover green onions. Serve gyoza with the dipping sauce and additional chili oil.

Suggested toppings

Chashu
Menma
Negi
Moyashi
Tamago
Seaweed
Kamaboko
Corn
Butter

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