This gyoza ramen is a twist on a recipe that I had in Japan. If you’re making it because you like Japanese foods and you can’t fly to Japan every time you want some, check out our list of Japanese recipes you can make at home.

There are ideas for rice dishes, teriyaki twists, and more.

Gyoza Ramen Recipe

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Gyoza Ramen Recipe Ingredients:

You can get the full list of ingredients with measurements in the recipe card below.

• Sesame oil – This adds a real depth of flavor to the broth.
• Garlic – This adds a little spiciness to the broth.
• Green onion – The sweet green onion balances the flavor of the broth.
• Beef broth – I prefer the rich flavor of beef broth in my ramen. You can use vegetable or chicken broth instead, but that gives you a much lighter flavor.
• Soy sauce – This adds a nice salty flavor to the broth, which is what you’re really expecting when you eat ramen.
• Frozen gyoza – You can use any brand and filling. Personally, I like pork and vegetables best, but you do you.
• Ramen noodles – Any type of packaged ramen noodles works. Yes, that includes the cheap packaged ramen everyone ate in college.
• Eggs – Runny eggs add such a great flavor to the broth.
• Garnishes – We add togarashi, a spicy Japanese seasoning, to the eggs and a piece of seaweed to the bowl.

How To Make Gyoza Ramen:

Bring a small saucepan of water to a boil.

When it’s boiling, add in the raw eggs. Boil them for six to seven minutes.

Immediately cool the eggs down in an ice bath (which is just ice and cold water).

While they’re cooking, heat the sesame oil in a Dutch oven.

If you don’t have a Dutch oven, you can use a regular stock pot for this. I prefer a Dutch oven when I’m making any type of soup though because it heats evenly and holds the temperature better than a traditional stock pot.

Grate in the garlic.

I use a microplane grater for this. The garlic absorbs into the broth better when it’s grated, almost into a paste, rather than chopped into pieces.

Chop a green onion and add it into the Dutch oven.

Reserve some of the green tops for a garnish.

Add the soy sauce and let everything cook for about two minutes until the garlic starts to brown.

Add in the beef broth.

Give everything a really good stir so that you are picking up browned garlic bits from the bottom and incorporating them into the beef broth.

Bring the liquid to a boil and let it boil for about five minutes.

Reduce it to a simmer and add in some more soy sauce.

Add in the frozen gyoza.

Let them cook in the broth for six minutes.

While that’s cooking, cook your instant ramen noodles in boiling water for about three minutes.

What I do, to save myself a little bit of time and clean up, is I don’t dump the water that the eggs were boiling in. I just move them to the ice bath, then bring the water back to a boil and add in the noodles.

I know some people won’t do that because the egg already boiled in that water, but that’s what I do. If you want to wash that pan out and re-boil water, that’s fine.

When the noodles are done, drain them and add them to the Dutch oven.

Let everything sit together for about a minute to give the ramen noodles a little bit of time to absorb some broth.

Put some of the broth in a bowl with some ramen noodles and a few gyoza.

Peel the egg. Cut it in half and add it on top of the broth.

Garnish the egg with togarashi and the overall bowl with the reserved green onion. You can add a piece of seaweed too, if you have some handy.

Gyoza Ramen: Frequently Asked Questions

More Soup Recipes:

If you love soup and you’re looking for more recipes to help you warm up on these chilly nights, check out our list of soup recipes. We have recipes for everything from potato soup to cauliflower soup.