Ok, so with this time around I cheated a little bit and used pre-made ramen stock and noodles… But everything else was handmade!
First we made some gyoza (Japanese dumplings) and for the first time used vegetarian plant-based ground “beef” instead of real beef. I wasn’t sure how the flavour would change by doing this substitution but we could hardly tell the difference! This is something I would highly recommend for anyone looking for a plant-based alternative to ground beef when making gyoza!
For the ramen I added some soft boiled eggs, soy and mirin glazed pork belly, corn, and butter. This ramen was incredible and reminded me of my time visiting such shops when I was in Japan.
Nutrition information:
- Ramen noodles: 70g carbs
- Gyoza (per piece): 7g carbs
Total (for ramen and 5 gyoza): 105g carbs