Crispy Gyoza Miso Ramen
Golden pan-fried dumplings floating on a rich miso bowl. Make the toppings a day ahead and dinner comes together fast.
- Prep
- 35 min
- Cook
- 40 min
- Total
- 1 hr 15 min
- Serves
- 3
- Level
- Medium
Photo: Ana / Pexels
Crispy Gyoza Miso Ramen is built in layers: broth, seasoning, noodles and toppings, each made separately. Set everything out before you start so assembly flows without stopping.
Method
Warm the stock with the ginger, garlic and a square of kombu. Simmer gently for 30 minutes, then remove the aromatics.
Blend the miso with 1 tablespoon sesame paste, 1 grated garlic clove and 1 teaspoon chili bean paste to make the miso base.
Pan-fry 8 to 12 gyoza in an oiled nonstick skillet until the bottoms are golden, add 1/3 cup water, cover and steam 5 minutes, then uncover and cook until crisp again.
Prepare the toppings: slice the scallions.
Boil the ramen noodles for about 2 minutes, stirring to separate them, and shake off as much water as possible.
Put 2 to 3 tablespoons of tare in each warmed bowl, ladle in about 1 1/2 cups of hot broth and stir. Add the noodles and fold them once so they lie flat.
Top with the crispy gyoza, scallions and nori and serve immediately.
Chef's note
Cook noodles in a big pot of unsalted water so they do not get gummy.
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