Name: Kimchi Ramen
Prep time: 5 min
Cook time: 20 min
Yield: 1
Cuisine: Asian
Ingredients: 80g kimchi - for the kimchi broth; 2 tbsp kimchi juice - for the kimchi broth; 480ml chicken stock - for the kimchi broth; 1/2 tsp miso paste - for the kimchi broth; 1 tsp gochugaru - for the kimchi broth; 1 serving ramen; 1 egg; 2 shiitake mushrooms; 1 bunch baby bok choi; 2 tbsp shredded seaweed; 1 green onion; 1/2 tsp oil; Salt, to taste; White pepper, to taste

Slice shiitake mushrooms and green onion. Cut bok choi into quarters. Chop kimchi into smaller pieces.
Bring a pot of water to a boil. Boil egg for 6 minutes or until desired doneness. Shock in a bowl of ice water, then peel and cut in halves. Set aside.
Heat up oil in a large nonstick saucepan over medium heat. Add sliced shiitake mushrooms, season with salt and white pepper, and cook until they start to brown. Set aside.
In the same saucepan, add kimchi, kimchi juice, chicken/ vegetable stock and gochugaru. Let simmer over low heat for 5 minutes. Remove from heat, then stir in miso paste.
Meanwhile, cook ramen according to package instructions.  Drain ramen and transfer to a bowl. Pour broth over ramen, and top with shiitake mushrooms, egg, bok choi, seaweed and green onion. Enjoy!

Notes

Feel free to switch up the toppings! Some other ideas are: enoki mushrooms, leftover rotisserie chicken, tofu, luncheon meat, fried egg, etc.
You may adjust the amount of gochugaru according to your spice preference.
Gochugaru is Korean red chili flakes that can be found in Asian grocery stores. If you don’t have access to it, you may substitute with gochujang, cayenne pepper or hot paprika.
You may substitute chicken stock with vegetable stock and omit the egg to make this recipe vegetarian- and vegan-friendly.

Kimchi Ramen

Kimchi Ramen

Ingredients (1 serving)