Buckwheat Ramen with Crispy Cabbage Gyoza


Who doesn't love a nice big bowl of ramen? Especially when it's cold and wet outside. This is one of my favorite ways to eat it, with gyoza added on top just before serving. Mmmmmm...But really we eat it all sorts of ways, with all sorts of broth. Just as long as you have some good noodles and some good broth, you can get crazy with the rest of the ingredients, or add-ons...crazy, or just use what fresh veggies you have on hand to compliment the soup base. You'll find lots of recipes with lots of "expertise"...a lot of other places...here? you'll just find a simple recipe. Broth, noodles, gyoza. Comfort food in our family. 

What you will need:

For the broth:


6 cups homemade chicken broth
2 cups homemade pork broth
4 tablespoons miso paste
2, 1 inch pieces of fresh ginger root, peeled
2 fresh garlic cloves, peeled and cut in half
2 tablespoons soy sauce, or to taste
2 -3 tablespoons garlic chili sauce, or to taste (depending how spicy you would like it to be)

10oz dry buckwheat ramen noodles

For the gyoza:

6 cups, loosely packed, minced cabbage 

1 cup finely shredded carrot
1 tablespoon freshly grated ginger
 3 cloves garlic, finely minced
¼ cup red onion, minced
2 tablespoons miso paste
2 teaspoons sesame oil
2 teaspoons hot chili oil
2 packages of dumpling wrappers, if you can’t find the round ones, square wonton wrappers work as well.

Sesame oil to cook gyoza 

Sesame seeds and chopped green onion to garnish

For the gyoza dipping sauce:

3 tablespoons rice vinegar
7 tablespoons soy sauce
¼ to ½ teaspoon hot chili oil

(mix together dipping sauce ingredients and set aside)


In a small mixing bowl, whisk together the miso paste, soy sauce and chili garlic sauce, set aside.

In a large pot, on a medium high heat, add the chicken and pork broth, ginger root, garlic cloves and miso paste mix. Stir and bring to boil.  Reduce heat and simmer. Allow the broth to simmer on low heat for at least one hour, longer if possible, as it brings out all of the flavors of the ingredients. 

While broth simmers, assemble and cook gyoza.

In a large mixing bowl, add the cabbage, carrots, ginger, garlic, red onion, miso paste, sesame oil, hot chili oil and mix well.  Salt and pepper to taste.

Lay a gyoza wrapper on a dry work surface and place 1 and ½ teaspoons to 2 teaspoons of cabbage mixture in the middle of the wrapper. Wet your fingertip in a bowl of cold water and trace around the edge of the gyoza wrapper. Fold it closed and pinch tightly to seal. Set aside the closed gyoza and repeat with the remaining gyoza wrappers., or until all of the cabbage mixture is gone.

Once you are ready to cook gyoza, heat 2 teaspoons of sesame oil on high in a large skillet (with lid). Place as many gyoza as you can, without them touching, into the skillet. Cook for 2-3 minutes, or until nicely browned. Flip and cook the other side until browned. Once browned on both sides, add 2 tablespoons of water to pan and quickly cover with lid, being careful not to burn yourself. Allow the gyoza to steam cook for another 2-3 minutes. Remove lid and toss gyoza. Add a teaspoon more of sesame oil if they stick to skillet and fry until crispy, another minute or so. Remove cooked gyoza to a plate covered with paper towel. Cook remaing gyoza.

Once gyoza are finished, strain garlic and ginger pieces out of the broth.

Cook buckwheat ramen noodles according to package and rinse with cold water.

Divide noodles between four ramen bowels and fill with broth. Place 4-5 gyoza on top of ramen and garnish with chopped green onion and sesame seeds.  Place the remaining gyoza on a platter and serve with dipping sauce. 


Feel free to add other toppings to your ramen. Some of our favorites include: pickled boiled eggs, sautéed cabbage, fresh spinach, and bean sprouts.