Miso Pork Ramen with Gyoza
Me, reading manga? The Ro-Ri boys were quite amused. On a recent trip to the comic store in downtown Minneapolis, I chance upon a series of comics known as Oishinbo written by Tetsu Kariya and drawn by Akira Hanasaki. The story is about two rival Japanese newspapers competing to create a menu that will capture the essence of the country’s cuisine. On one side is a man widely revered for his sense of taste and feared for his ferocious temper in charge of the “Supreme Menu”. The other is his son and rival, a food journalist in search of the “Ultimate Menu”. The battle is complicated by the strained relationship of father and son with a falling out even before the rivalry began. It is really fun to read and the food described in there makes me wonder and yearn for them.
I am currently reading the second volume, Sake while Ro-Ri San who has decided to join me is almost finishing the third volume, Ramen and Gyōza. There is a Miso Ramen recipe in there that he has requested for me to make. Talk about an unlikely place to find a recipe! I had all the ingredients in the freezer and pantry. I even have some frozen gyōza which I had bought from the Asian market last weekend. I was excited to give the recipe a try and I am glad I did. This Miso Pork Ramen with Gyoza turned out to be quite delicious. Ro-Jiro (2nd son) who loves noodles cleaned his entire bowl before I could even finish taking pictures for this post.
- 10 oz (340g) dried ramen
- 4 oz (115g) Chinese flowering chives, cut into 2 inch slices
- 3 tbsp aka miso
- 3 tbsp mirin
- 2 tbsp sesame oil
- 2 cloves garlic, minced
- 1 small onion, chopped
- 12 oz (340) ground pork
- 6 shiitake mushrooms, soaked and finely
- 1 tsp dashi
- 6 tbsp soy sauce
- 12 gyoza, pan fried
- 2 tbsp finely sliced green onions
- Toasted sesame seeds
Combine miso and mirin with 1/3 cup (80ml) water in a small bowl. Mix into a smooth paste.
In a medium sized saucepan, heat sesame oil. Sauté garlic and onion until fragrant, about 2 minutes. Add ground pork and shiitake mushrooms. Cook for 3 to 4 minutes stirring constantly. Add miso mixture and cook until liquid in the pan has almost all evaporated. Mixture should still be moist and not too dry. Remove and set aside.
In a medium sized pot, bring 6 cups (1.45 liters) water to boil. Add dashi and soy sauce. Reduce heat to lowest possible to keep warm.
Bring a large pot of water to boil. Scald flowering chives for 1 to 2 minutes. Remove with a strainer. Set aside.
Cook ramen following packaging instructions. Drain noodles and divide into 4 bowls.
Pour soup over noodles. Top with flowering chives, miso pork, and gyoza. Sprinkle with sliced green onions and sesame seeds.
I did use frozen store bought pot stickers for this time. If you would like to make your own, please do check out my homemade Chinese Dumpling and how to turn them into pot stickers by pan frying them.
NOTE: This post was updated on October 29th, 2013 with new pictures. Some minor changes were also made to the recipe.
Enjoy…..and have a wonderful day!