Easy Vegetable Gyoza Ramen

This easy vegetable gyoza ramen is a quick, colourful and satisfying noodle soup that makes a lovely light meal. It combines a savoury Japanese-style ramen stock with vegetable gyoza, tender green vegetables and striking purple sweet potato noodles. A sprinkling of sesame seeds adds a little nuttiness and a pleasant crunch.

The soup is very easy to adapt depending on what you have in the fridge. Broccoli, edamame, green beans and sugar snap peas all work particularly well, but you can use any combination of green vegetables you like. It is a great option for a quick weekday lunch or dinner when you want something warming without spending much time in the kitchen.

Print Recipe

Prep Time 5

Cook Time 10

Total Time 15

Servings: 2

Course: Main Course, Soup

Cuisine: Japanese

Ingredients Method

Ingredients

500 –600 ml ramen stock
100 –150 ml water or as needed
8 –10 vegetable gyoza
100 g purple sweet potato noodles
150 g tenderstem broccoli
½ cup edamame beans
½ cup green beans or sugar snap peas
1 –2 tablespoons sesame seeds to serve

Method

Cook the purple sweet potato noodles according to the packet instructions. Drain and set aside.
Bring the ramen stock and water to a gentle simmer in a saucepan. Add the broccoli, green beans and/or sugar snap peas and cook for a few minutes, until just tender but still slightly crisp. Add the edamame towards the end.
Add the vegetable gyoza to the simmering broth and cook according to the packet instructions, usually for a few minutes until heated through and tender.
Divide the cooked purple sweet potato noodles between two bowls. Ladle over the hot broth, vegetables and gyoza.
Sprinkle generously with sesame seeds and serve immediately.