Miso Ramen with Chicken Gyoza, Shiitake & Pak Choi

Ingredients

• 100 gramen noodles
• 10 pcschicken gyoza
• 200 gshiitake
• 150 gpak choi
• 50 gfresh spinach
• 2 pcsspring onions
• 1 clovegarlic
• 10 gfresh ginger
• 500 mlchicken broth
• 1½ tbspwhite miso paste
• 1 tbsprice vinegar
• 1 tbspsoy sauce
• 1 tspsesame oil
• 1 tspcrispy chilli oil
• 1 tspsesame seeds
• 1 tbspvegetable oil

Method

1. 1

   Cook the ramen noodles according to the package instructions. Drain, rinse briefly with cold water, and set aside.

2. 2

   Roughly chop the shiitake. Cut the pak choi into strips, keeping the green leafy parts separate from the firmer white stems. Slice the spring onion into thin rings.

3. 3

   Finely grate the garlic and ginger. Heat the vegetable oil in a saucepan and sauté the garlic and ginger for approximately 1 minute over low heat.

4. 4

   Add the chicken broth and bring to a boil. Add the shiitake and the white parts of the pak choi and simmer gently for 2–3 minutes.

5. 5

   Put the miso paste in a small bowl and stir it loose with a few tablespoons of warm broth. Lower the heat and stir the miso mixture into the soup. Add the rice vinegar and soy sauce. Do not let the broth boil vigorously from this point onwards.

6. 6

   Meanwhile, cook the chicken gyoza according to the package instructions until they are cooked through and golden brown on the bottom.

7. 7

   Add the fresh spinach and the green parts of the pak choi to the soup. Let them wilt for about 1 minute.

8. 8

   Divide the ramen noodles between two bowls and ladle the hot miso broth with shiitake and vegetables over them. Distribute 5 chicken gyoza per bowl.

9. 9

   Finish with spring onion, sesame seeds, sesame oil, and a small amount of crispy chilli oil.