Make Quick And Easy Kimchi Ramen Recipe In Just 5 Steps

Ingredients For Kimchi Ramen

For the ramen soup base:

• ½ cup sake or use Chinese rice wine
• 2 tablespoons sesame oil
• 4 cloves garlic grated
• 1 tablespoon grated ginger
• 3 tablespoons mirin
• 2 tablespoons sesame paste
• 2 tablespoons white miso
• 2 tablespoons gochujang or use doubanjiang
• Salt to taste

For the kimchi ramen:

• 8 ounces ramen noodles
• 1 tablespoon sliced green onion + more for garnish
• 1 cup kimchi chopped
• 2 ounces dried shiitake mushrooms + 2 cups water for rehydrating
• 6 cups chicken stock or chicken broth
• 8 ounces cooked pulled pork or use tofu
• 2 ramen eggs or use soft boiled eggs, sliced in half
• Spicy chili flakes optional, for serving

Kimchi Ramen Recipe

1. Start by making the ramen soup base. In a small bowl, whisk together sake, mirin, sesame paste, white miso, gochujang, sesame oil, garlic, and ginger until well combined. Add salt to taste, then set the mixture aside.
2. Rehydrate the dried mushrooms by placing them in a large bowl and covering them with 2 cups of boiling water. Let them soak for 20 minutes, or until they become soft. Then, remove the mushrooms from the liquid and pour the mushroom-infused water into a large pot.
3. Next, trim off the tough stems from the mushrooms and throw them away. Then, slice the mushrooms into thin pieces and set them aside for later use.
4. Now, pour the chicken stock into the large pot that contains the mushroom-infused water. Add the green onion to the pot as well. Then, stir in the ramen soup base mixture you prepared earlier. Bring the mixture to a boil, then reduce the heat and let it simmer for 2 minutes.
5. Cook the noodles by boiling them in hot water for 2 minutes, or until they're fully cooked. Then, divide the noodles among four bowls. Add some spicy kimchi and tender pulled pork on top of the noodles. Ladle the steaming hot ramen soup over each bowl. Finish with a sliced ramen egg and some garnishes, then serve and enjoy!

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