Vegetarian & pork Ramen/Gyoza class

This  was going to be another pork Ramen and for an American from San Diego, until I receive a request from a from Israel, one of whose daughters is Vegetarian but the rest of the love pork Ramen. So we ended up making both together!

For vegetarian Ramen, I used dried Shiitake mushrooms and Konbu seaweed for a base soup stock. Then we also cooked fresh mushrooms and garlic with leek, soy milk, paste and miso. For many vegetarian dishes, does a great work but Miso is another very ideal seasoning. 

This vegetarian version of Ramen soup turned out very rich and creamy, in fact my other guests also enjoyed tasting this soup.

For vegetarian Gyoza, I usually use Tofu and another kind of mushroom called Maitake. The only thing you need to mind is that Tofu will not be as sticky as meat when mixed, so the ingredients tends to fall apart and it may be a little harder to tack the filling Gyoza wrappers. A few drops of sesame oil might help.

The only issue was that there were a lot  more preparations than usual and I did not take any photos of our accomplishments (tears in my eyes)…

 Many thanks for coming!

Akiko