Saturday Special: Miso Ramen & 3 Pcs Gyoza Recipe
Make Saturday Special: Miso Ramen & 3 Pcs Gyoza Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Miso Ramen
Gyoza
Method
Miso Ramen
- 1
Prepare the Broth
In a large pot, combine the chicken or vegetable broth and bring it to a simmer over medium heat.
- 2
Mix in Miso
Once the broth is simmering, add the miso paste and soy sauce. Stir until the miso is completely dissolved.
- 3
Cook the Noodles
Add the ramen noodles to the broth and cook according to package instructions, usually about 4-5 minutes.
- 4
Add Vegetables and Tofu
In the last minute of cooking, add the cubed tofu, baby spinach, and sliced green onions to the pot.
- 5
Prepare Soft-Boiled Eggs
While the ramen is cooking, prepare the soft-boiled eggs by boiling them for 6-7 minutes, then placing them in ice water before peeling.
- 6
Gyoza
- 7
Prepare Filling
In a bowl, mix together the ground pork (or chicken), finely chopped cabbage, chopped green onions, minced garlic, minced ginger, soy sauce, and sesame oil until well combined.
- 8
Fill Gyoza Wrappers
Take a gyoza wrapper and place about 1 tablespoon of the filling in the center. Moisten the edges with water, fold the wrapper over to form a half-moon shape, and press to seal.
- 9
Cook Gyoza
Heat a non-stick skillet over medium heat with a little oil. Add the gyoza and cook for about 2 minutes until the bottom is golden brown.
- 10
Steam Gyoza
Add 1/4 cup of water to the skillet and cover immediately. Cook for about 5 minutes until the water has evaporated and the gyoza are cooked through.
- 11
Serve
Serve the gyoza hot with a side of soy sauce or dipping sauce of your choice.