Vegetable gyoza
Try our take on veggie gyoza. These dumplings can be cooked from frozen and easily adapted with your own fillings. You can also use shop-bought gyoza skins
Slurp it up miso ramen
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 200g flat ramen noodles
- 125g long-stemmed broccolitips only
- 500ml miso broth
- 8 vegetable gyoza
- 1 carrotcut into thick batons
- 2 purple or green spring onionsthinly sliced
- 1 chillithinly sliced
- 2 tsp chilli crispto serve
- toasted sesame seedsto serve
Nutrition:
- kcal582
- fat9glow
- saturates1g
- carbs98g
- sugars9glow
- fibre10ghigh
- protein23g
- salt5.43g
Method
step 1
Cook the noodles and broccoli tips in a pan of boiling water for 5 mins until al dente. Drain, then rinse under cold running water and set aside.
step 2
Bring the miso broth to a simmer in a pan over a medium heat. Tip in the gyoza and simmer gently for 6 mins.
step 3
Divide the noodles between two deep bowls. Pour over the broth and top with the gyoza. Add the broccoli and carrots, then top with the spring onion and chilli. Drizzle over the chilli crisp and scatter over the sesame seeds.
