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Dumpling Ramen

2 min read

Prep time: 15 mins | Cook Time: 15 mins | Serves: 2

INGREDIENTS

Hot and Sour Soup Base

  •  3-4 tsp gochugaru adjust according to desired heat (see notes)
  •  2 tbsp minced garlic
  •  4 tsp sugar to taste
  • 2 tbsp neutral cooking oil avocado, sunflower, grapeseed, etc
  • 3 tbsp soy sauce to taste
  • 2 tsp oyster sauce
  • 4 tbsp Chinese black vinegar
  • 0.5 tsp ground white pepper
  • 1 tsp toasted sesame seeds

Dumplings and Noodles

  • 12-16 frozen dumplings I used frozen Chinese vegetable dumplings
  • 2 portion wheat noodles of choice around 60g per bundle/serving

To Finish

  • 2-3 cups stock
  • 4 tsp sesame oil to finish

For Toppings

  • Chopped green onions or coriander

INSTRUCTIONS

  • Place the dumplings for steaming
  • Boil water in a pot for the noodles
  • Boil/heat stock in a different pot
  • In a large heat proof bowl, place
    • 3-4 tsp gochugaru or chili powder
    • 2 tbsp minced garlic
    • 4 tsp sugar, Mix well.
  • Heat a small pot over medium heat. Add 2 tbsp oil. Heat over medium heat till it smokes
  • Turn off the heat and immediately pour the hot oil over the gochugaru-sugar-garlic mix. Mix well.
  • Add to it
    • 3 tbspsoy sauce
    • 2 tsp oyster sauce
    • 4 tbsp Chinese black vinegar/mirin
    • 0.5 tsp white pepper
    • 1 tsp sesame seeds
  • Add noodles for cooking and strain and keep them aside
  • Divide soup base equally in two bowls
  • Scoop 1 to 1.5 cups of the hot stock from the pot in each bowl.
  • Pour into the bowl with the noodles and dumplings.
  • Mix to evenly distribute the soup base into the liquid.
  • Finish with sesame oil and top with green onions

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