Monday, May 16, 2011

Ramen with Cabbage Gyoza

Dinner 5/16


Cabbage Gyoza

As usual we made a batch of shiitake mushroom stock (with kombu and miso added to finish) as the base for the ramen. Rounding out the bowl was tea-smoked tofu, carrots, red bell pepper, baby corn, leeks, shiitake mushrooms and noodles.

Topping off the ramen was a quick dumpling filled with sauteed cabbage and shallots, seared in a wok, then steamed with a little tamari.

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