Kimchi Ramen
This quick and easy, 15-minute kimchi ramen recipe packs a spicy, savory punch with instant noodles, kimchi, shiitake mushrooms, and gochujang broth.
Servings: 2 servings
Equipment
Ingredients
- 2 tablespoons vegetable oil or avocado oil or any mild-flavored cooking oil
- ½ cup thinly sliced shiitake mushrooms
- 1 clove garlic minced
- 1 cup kimchi chopped
- ½ cup liquid from kimchi
- 5 cups vegetable stock or vegetable broth
- 1 tablespoon gochujang paste
- 2 packets instant ramen noodles
- 2 spring onions thinly sliced
Additional:
- 2 hard-boiled eggs
- 1 teaspoon black sesame seeds
Instructions
- Cook the aromatics. Heat the cooking oil in a medium-sized pan over medium-high heat. Add mushrooms and cook 3-4 minutes, stirring gently. Add garlic and cook for 20 seconds. Add the kimchi and cook for 3 minutes.
- Add the liquid. Pour in the kimchi liquid and vegetable stock, and add gochujang paste. Bring to a boil.
- Cook the ramen. Add the noodles to the boiling broth and simmer for 2-3 minutes or until cooked.
- Assemble. Ladle the kimchi ramen into bowls. Add the spring onions on top. Additionally, serve the kimchi ramen with halved hard-boiled eggs and black sesame seeds.
Notes
- You can directly boil the noodles in the kimchi broth or cook them separately.
- If you do not have gochujang paste, you can use Korean red pepper.
- You can top the kimchi ramen with some edamame.
- The hard-boiled egg is recommended because it helps tame the heat.
Nutrition
Serving: 3cups | Calories: 279kcal | Carbohydrates: 18g | Protein: 9g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 187mg | Sodium: 2728mg | Potassium: 397mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1701IU | Vitamin C: 4mg | Calcium: 68mg | Iron: 3mg
