Kimchi Ramen
Ingredients
The broth and noodles
-
4
cups
chicken broth
-
2
packs
instant ramen
-
1
cup
kimchi with juice, sliced
-
2
tablespoons
Korean hot pepper paste (Gochujang)
-
1
teaspoon
Korean chili powder (Gochugaru)
The toppings
-
2
large
eggs
-
4
oz
mushrooms (white button, buna shimeji, or shiitake)
-
1
teaspoon
sesame oil
-
2
tablespoons
chopped scallion
-
to taste
salt
Instructions
- Bring a pot of water to a boil, then reduce to a simmer and poach the eggs for 4–5 minutes.
- Remove the eggs and set aside.
- In the same pot, add chicken broth and bring to a boil.
- Add kimchi, gochujang, gochugaru, and ramen to the broth.
- When the ramen is halfway cooked, add mushrooms and sesame oil.
- Season with salt to taste, then transfer noodles to bowls.
- Top with poached eggs and scallions, and serve immediately.
Nutrition Facts (estimated)
Servings
2
Calories
203
Total fat
10g
Total carbohydrates
15g
Total protein
18g
Sodium
534mg
Cholesterol
164mg
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