Kimchi Ramen

Ingredients

Kimchi broth:

• 80 g kimchi
• 2 tablespoons kimchi juice
• 480 ml chicken broth
• 1/2 teaspoon miso paste
• 1 teaspoon gochugaru (Korean chili flakes)

Other Ingredients:

• 1 serving of ramen noodles (enough for one portion)
• 1 egg
• 2 shiitake mushrooms
• 1 bunch baby bok choy
• 2 tablespoons grated seaweed
• 1 spring onion
• 1/2 teaspoon oil
• Salt and White pepper to taste

Instructions

1. Slice the shiitake mushrooms and spring onion. Quarter the baby bok choy. Cut the kimchi into smaller pieces if needed.
2. Bring a pot of water to a boil. Boil the egg for 6–8 minutes depending on your preferred doneness. Transfer to an ice bath, then peel and halve. Set aside.
3. Heat oil in a large non-stick pan over medium heat. Add the shiitake mushrooms, season with salt and pepper, and cook until browned. Set aside.
4. In the same pan, add kimchi, kimchi juice, chicken (or vegetable) broth, and gochugaru. Simmer on low heat for 5 minutes to blend the flavors. Remove from heat and stir in miso paste.
5. Meanwhile, cook the ramen noodles according to the package instructions.
6. Drain the ramen and place in a bowl. Pour the broth over the noodles, then top with shiitake mushrooms, egg, bok choy, shredded seaweed, and spring onion. Enjoy immediately!

Notes

• Feel free to customize the toppings! Other ideas: enoki mushrooms, leftover roast chicken, tofu, smoked meat, or a fried egg.
• Adjust the gochugaru amount based on your spice preference.
• Gochugaru is Korean chili flakes found in Asian grocery stores. If unavailable, substitute with gochujang (Korean chili paste), cayenne pepper, or hot paprika.
• To make this vegetarian or vegan, use vegetable broth and omit the egg.

Source: Chloeting.com