Miso Pork Ramen with Gyoza

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I have just started reading a series of Manga comics which I chance upon during one of our trips to the comic store. Me, reading manga? The Ro-Ri boys were pretty amused.

Oishinbo is a series of comics written by Tetsu Kariya and drawn by Akira Hanasaki. The story depicts the culinary adventures of the protagonist in search of excellence in the different types of dishes to come up with the “Ultimate Menu”. I am now into my second volume, Oishinbo – Sake. Ro-Ri San has joined me in reading these comics and in fact, is almost finishing the third volume, Oishinbo – Ramen and Gyōza. They are really fun to read and many times it makes me yearn for the food described.

There is this recipe called Miso Ramen in the third volume which sounded so appetizing that Ro-Ri San requested for me to make it. Talk about an unlikely place to find a recipe! I had all the ingredients (except for shiitake mushrooms) required, including the gyoza which I bought from the Asian market last weekend. I did make some adaptations to the recipe and it turned out awesome. Ro-Jiro (2nd son) who loves noodles exclaimed “Wow! This is really delicious!” and he cleaned his entire bowl before I could even finish taking pictures for this posting.

Miso Pork Ramen with Gyōza
1 lb dried ramen

For Miso Pork
8 oz ground pork
2 tbsp aka miso
1 tbsp mirin
2 tbsp water
2 tsp minced garlic
½ medium sized onion, chopped
2 tbsp sesame oil

For the soup
1 ½ (6 cups) water
1 tsp dashi
6 tbsp soy sauce
4 nappa cabbage leaves, sliced

For Garnish
12 gyōza, pan fried
2 tbsp finely sliced green onions
2 oz Chinese chives, cut into 2 inch slices, scald with boiling water (optional)
toasted sesame seeds

Combine miso, mirin and 2 tbsp water in a small bowl. Put sesame oil in a pan and sauté garlic and onion until fragrant. Add ground pork and cook for 3 to 4 minutes stirring constantly. Stir in 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 pot, bring 1½ qt water to boil. Add dashi, soy sauce, and nappa cabbage. Reduce heat to lowest possible to keep warm.

Bring a large pot of water to boil. Cook ramen following packaging instructions. Drain noodles and divide into 4 bowls. Pour soup over noodles and top with miso pork and gyōza. Garnish with sliced green onions, chives (if using) and sesame seeds.

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Tags: dumplings, Japanese, main dish, miso