This Korean-inspired kimchi ramen is made up of tender ramen noodles and sautéed mushrooms in a savory-sweet, slightly spicy kimchi-flavored broth. It's topped with a soft boiled egg and is absolutely delicious.
6ounces(170g)instant ramen(they come in 3 ounce packets so you will need 2 of them)
½cup(50g)thinly sliced green onion
2soft boiled eggs
Instructions
Heat vegetable oil in a small pot over medium heat. Add mushrooms and sauté for 3-4 minutes, until softened and starting to brown. Add garlic and continue cooking for 1 minute.
Add in kimchi and continue cooking for 2-3 minutes.
Add in kimchi liquid, soy sauce and gochujang and stir well. Pour in chicken broth and bring to a boil. Reduce heat and simmer for 5-10 minutes.
Meanwhile, cook instant ramen according to package directions. Drain and set aside.
Divide the ramen noodles between two bowls and pour the broth over the top.