Ramen with crisp vegetables and steamed itsu Vegetable Fusion Gyoza
Veggies rejoice! Dinner is served with this fragrant ramen with crisp vegetables and steamed itsu Vegetable Fusion Gyoza recipe.
Serves 1
Ingredients
For the ramen broth
400ml of vegetable stock
10g of grated ginger
2 cloves of crushed garlic
1tbsp of soy sauce
1tbsp of rice vinegar
A splash of sunflower oil
For the filling
6 itsu Vegetable Fusion Gyoza dinner dumplings
100g of pre-cooked rice noodles
A small carrot (ribboned using a peeler)
A handful of bean sprouts
A handful of mangetout
1tbsp of finely chopped chives
Method
Gently heat the oil in a medium pan, adding the ginger and garlic for 2-3 minutes until softened. Once soft add in the vegetable stock, rice vinegar and soy sauce and leave to simmer for 10 minutes. Next, strain the broth through a fine sieve back into the pan and remove the remaining ginger and garlic.
Bring the broth to a gentle, simmering boil and add in the itsu Vegetable Fusion Gyoza dinner dumplings to steam for 3 minutes. Lift the gyoza out of the broth and into a deep serving bowl using a slotted spoon.
Add the ready cooked noodles, ribboned carrots and a handful of mangetout to the ramen broth for a further 2 minutes before ladling over the freshly-steamed gyoza. To serve top with a handful of crunchy bean sprouts and a sprinkle of freshly chopped chives.
For another way to use itsu’s Vegetable Fusion Gyoza, try this recipe.
Looking for more warming recipe ideas? Check out our ultimate autumn food bowls.
In the mood for noodles? Try this Vietnamese beef noodles pho recipe.
