Crispy Chicken & Gyoza Ramen Noodles - Marion's Kitchen

gyoza

🥗Healthier: vegetable dumplings

💰Cheaper: frozen dumplings

Frozen dumplings are often more affordable and available.

ramen noodles

🥗Healthier: whole grain noodles

💰Cheaper: instant noodles

Instant noodles are a budget-friendly option.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is a more economical alternative.

nori

🥗Healthier: seaweed snacks

💰Cheaper: none

Seaweed snacks can provide a similar flavor.

Start by heating a little oil in a deep pot.

Season chicken thighs with salt and add them to the hot oil.

Cook the chicken until golden brown and cooked through, then remove from the pot.

Pour out excess chicken fat, leaving the sticky bits in the pot for flavor.

Add sliced garlic and ginger to the pot and sauté, scraping the bottom for flavor.

Pour in store-bought chicken stock and scrape the bottom again.

Add soy sauce and mirin to the broth for additional flavor.

Soak dried shiitake mushrooms in hot water for 10 minutes, then slice and add to the broth.

Simmer the broth for 10 minutes.

In a separate pan, add saved chicken fat and a little butter to fry the gyoza.

Place frozen gyoza in the pan and let them get crispy on the bottom without touching them.

After a few minutes, cover the gyoza to steam them until cooked through.

Strain the broth to remove solids, keeping the mushrooms.

Pour the strained broth back into a clean saucepan and add white miso paste, mixing until dissolved.

Cook fresh ramen noodles in boiling water until just al dente, then drain.

Place cooked ramen noodles in serving bowls and pour hot broth over them.

Top with sliced crispy chicken, gyoza, mushrooms, a soft boiled egg, and sliced spring onion.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens