Description

This Kimchi Ramen pairs a rich, savory broth with tender noodles, delicious mushrooms, and the spicy kick of kimchi. It’s an effortless dish that’s ideal for a cozy dinner or a satisfying lunch, bringing together wholesome ingredients for a delightful experience.

Ingredients

Scale

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
2 hard-boiled eggs
1 teaspoon black sesame seeds

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Instructions

Heat the cooking oil in a medium-sized pan over medium-high heat.
Add mushrooms and cook for 3-4 minutes while stirring gently.
Incorporate the minced garlic and cook for 20 seconds.
Add the chopped kimchi and cook for an additional 3 minutes.
Pour in the kimchi liquid and vegetable stock; stir in the gochujang paste.
Bring the mixture to a boil.
Introduce the ramen noodles into the boiling broth and let them simmer for 2-3 minutes until cooked.
Ladle the kimchi ramen into bowls and garnish with spring onions, halved hard-boiled eggs, and black sesame seeds.

Notes

Feel free to modify the spice level by adjusting the amount of gochujang used.
For added protein, include tofu or any protein of your choice.

Nutrition

Serving Size: 1 serving
Calories: 310
Sugar: 2g
Sodium: 1200mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 3g
Protein: 12g
Cholesterol: 70mg