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Kimchi Ramen
A quick and easy recipe for a tasty bowl of kimchi ramen when you want something warm and comforting but don't want to rely on the packaged versions. For the base of the soup, you only need 5 ingredients from the pantry!
Preparation: 5 min.
Cooking: 20 min
Total: 25 min.
Recipe by Chloe Ting
Ingredients
Kimchi broth
- 80 g of kimchi
- 2 tablespoons of kimchi juice
- 480 ml of chicken broth
- 1/2 teaspoon of miso paste
- 1 teaspoon gochugar (Korean chili flakes)
- 1 serving of ramen
- 1 egg
- 2 shiitake mushrooms
- 1 bunch baby bok choy
- 2 tablespoons of grated seaweed
- 1 spring onion
- 1/2 teaspoon of oil
- Salt to taste
- White pepper to taste
Approach
- Chop the shiitake mushrooms and spring onion. Cut the bok choy into quarters. Cut the kimchi into smaller pieces.
- Bring a pot of water to a boil. Cook the egg for 6 minutes or according to firmness preference. Cool in a bowl of ice water, then peel and cut in half. Set aside.
- Heat the oil in a large non-stick frying pan over medium heat. Add the sliced shiitake mushrooms, season with salt and pepper, and cook until they begin to brown. Set aside.
- In the same pan, add the kimchi, kimchi juice, chicken (or vegetable) stock, and gochugara. Let it cook slowly on low heat for 5 minutes. Remove from heat and stir in the miso paste.
- Meanwhile, cook ramen according to package directions.
- Drain the ramen and transfer to a bowl. Pour the broth over the ramen and add the shiitake mushrooms, egg, bok choy, seaweed and scallions. Enjoy!
Notes
- You can vary the toppings to your taste! Other ideas: enoki mushrooms, leftover roast chicken, tofu, smoked meat, fried egg, etc.
- You can adjust the amount of gochugar according to your spiciness preference.
- Gochugaru are Korean chili flakes found in Asian grocery stores. If you don't have them, you can substitute gochujang, cayenne or hot pepper.
- You can replace the chicken stock with vegetable stock and omit the egg to make this recipe suitable for vegetarians and vegans.
Source: Chloeting.com
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