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.

  • 1 serving of SHINSEN’NA Ramen
  • 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
  • 1 pcs of egg
  • 1 pcs of Pork Chashu (available in Deluxe Shinsen’na)
Side Dish
  • 10 pcs of Pork Gyoza
  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



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