ramen soup with steamed vegetable gyoza
| serves 1 | prep time 5 | cook time 15
- 400ml veg stock
- 10g grated ginger
- 2 cloves crushed garlic
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- a splash sunflower oil
- 1 small carrot sliced into ribbons using a peeler
- 1 handful mangetout
- 100g pre-cooked rice noodles
- 1 handful beansprouts
- 1 tbsp chives finely chopped
- 6 vegetable fusion gyoza
In a medium saucepan gently heat the sunflower oil, add the ginger and garlic and cook for 2-3 minutes.
Then add 400ml of vegetable stock, the soy sauce & rice vinegar & simmer for 10 minutes.
Strain the ramen stock through a fine sieve, discard the ginger & garlic & pour back into the sauce pan.
Bring the ramen back to a gentle simmer, add the gyoza and simmer for 3 minutes.
Lift the gyoza out of the ramen into a serving bowl.
Add the pre-cooked noodles, carrot ribbons, bean sprouts and mange tout to the ramen broth & cook for a further 2 minutes.
Ladle the ramen broth & vegetables over the gyoza and sprinkle with chives.