Semi-Homemade Ramen Bowl
- 1 packet of Japanese Ramen
- 1 packet of frozen gyoza (only need 3 or 4 from the packet)
- 1 leaf of napa or Chinese cabbage, chopped
- 1 handful of soy or mung bean sprouts
- 1 handful frozen peas
- 1 egg (you may also prefer it boiled instead of my poaching method)
- 1 green onion, chopped
- Other possible garnishes: edamame, shelled; sliced white onion; sliced ham or turkey; nori strips
Adapted from thelittlefoodie.com
1. Cook 3-4 gyoza according to package directions. Heat one tablespoon oil in a large pan over medium high heat. Toss gyoza in and "saute" until browned on 2 sides. Now here's the scary part, but trust me: toss in 1/2 C of water into the pan and immediately cover. Let sit for about 3 minutes and then take the cover off and turn down the heat. Let sit in pan until ready to serve. Alternately, you can just boil the gyoza-- I just like it this way because it has that crispy edge.
2. Boil 2 C of water in a sauce pan over high heat. When it reaches a boil, put the block of ramen and the greens into the pan. Turn down the heat to a simmer. After one minute stir it around. Make a little room on the side and crack open the raw egg into the water, carefully so it stays together. If you don't like a runny yolk, you can just stir it all together and it will be more like egg-drop soup consistency, or keep it together if you like the poached style.
3. After 1 more minute (you want to make sure the noodles are not overcooked. If they're too soft the ramen doesn't taste as good) take the pot off the heat source, stir in the packet of soup seasoning, and put it in a large bowl. Serve while hot.