Peanut Butter Gyoza Ramen

• servings: 2 servings
• total time: 25-30 minutes

Ingredients

FOR THE BROTH (serves 2)

1 tbsp vegetable oil

1 tbsp minced ginger (I use paste)

1 tbsp minced garlic (I use paste)

1 tbsp peanut butter

1 tbsp rice wine vinegar

1 tbsp light soy sauce

1 tsp mushroom seasoning (@lkkeurope)

1 tsp chilli oil (@mamayuchillioil) Lee Kum Kee or others

1 tsp miso paste (optional)

750ml vegetable stock (1 stock pot + 1/2 stock cube + boiling water)

add more water if you want more broth (3-400ml)

TO SERVE

Noodles

Frozen gyoza

Tenderstem broccoli

Spring onion

Toasted sesame seeds

Chilli oil

Directions

Mince the garlic + ginger, then fry in vegetable oil on a low heat until fragrant.

Add the peanut butter, soy sauce, rice vinegar, chilli oil + mushroom seasoning. Stir well, then cook out for a minute or two.

Whisk the stock cube + miso with boiling water then add to the pot.

Bring to the boil, then lower the heat + simmer for 10-15 mins while cooking accompaniments on the side.

Add noodles to broth when about 4-5 mins remains.

Check the broth for seasoning - finish with a squeeze of lime juice, a pinch of sugar + salt if needed.

Bowl up!

Notes

Pre-cook soft boiled eggs if having as garnish.