Kimchi Ramen
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.
Servings: 2 servings
Ingredients
- 2 tablespoons vegetable oil
- ¾ cup (170 g) thinly sliced shiitake mushrooms
- 2 cloves garlic minced
- 1 cup (115 g) kimchi chopped
- ½ cup (118 ml) liquid from kimchi
- 1 tablespoon soy sauce
- 1 tablespoon gochujang paste
- 4 cups (946 ml) chicken broth
- 6 ounces (170 g) instant ramen (they come in 3 ounce packets so you will need 2 of them)
- ½ cup (50 g) thinly sliced green onion
- 2 soft 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.2 tablespoons vegetable oil, ¾ cup thinly sliced shiitake mushrooms, 2 cloves garlic
- Add in kimchi and continue cooking for 2-3 minutes.1 cup kimchi
- 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.½ cup liquid from kimchi, 1 tablespoon soy sauce, 1 tablespoon gochujang paste, 4 cups chicken broth
- Meanwhile, cook instant ramen according to package directions. Drain and set aside.6 ounces instant ramen
- Divide the ramen noodles between two bowls and pour the broth over the top.
- Serve with green onion and soft boiled egg.½ cup thinly sliced green onion, 2 soft boiled eggs
Nutrition
Serving: 1 bowl | Calories: 279 kcal | Carbohydrates: 16 g | Protein: 13 g | Fat: 20 g | Saturated Fat: 4 g | Polyunsaturated Fat: 9 g | Monounsaturated Fat: 5 g | Trans Fat: 0.1 g | Cholesterol: 173 mg | Sodium: 2629 mg | Potassium: 621 mg | Fiber: 4 g | Sugar: 6 g
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