gyoza ramen bowl
gyoza | serves 2 | prep time 5 | cook time 25
- 8 vegetable fusion gyoza
- 15g dried wild mushrooms, such as porcini
- 1.4 litres/2½ pints just-boiled water
- 2 tbsp soy sauce
- 1 vegetable stock cube
- 2 itsu miso'easy sachets
- 150g ramen noodles
- handful edamame beans
- handful spinach
- 4 asparagus (halved)
- 4 tenderstem broccoli
Put the dried mushrooms in a large heavy-based saucepan and cover with the water. Bring to the boil and add the soy sauce, stock cube and miso paste. stir until the stock cube has dissolved. Simmer for 15-20 mins.
Boil ramen noodles as per the cooking instructions (if not pre-cooked) & set aside
Add the gyoza, edamame beans, spinach, asparagus, broccoli into the mushroom broth. Simmer for 3 minutes.
Add noodles to the broth and bring back to the boil.
Divide the noodles, vegetables & gyoza between two bowls, and pour the stock over.
Garnish with your choice of toppings.
handful of coriander (chopped)
1 spring onion (chopped)