Ramen noodles with mushrooms and poached eggs served in a spicy kimchi broth. This Korean-style kimchi ramen is the perfect comfort food on a cold day.
Ingredients
1 tablespoon chili oil
2 tablespoons gochugaru
1 teaspoon minced garlic
½ tablespoon soy sauce
3 cups vegetable stock
2-3 large mushrooms, sliced
½ teaspoon sesame oil
¼-1/3 cup chopped kimchi
2 serving ramen noodles
2 large eggs
Salt to taste
Directions:
In a medium pot, add chili oil over low to medium heat. Once the chili oil has heated, add gochugaru or Korean chili powder and cook for a minute until toasted. Add minced garlic and cook until aromatic.
Next, pour in chicken or vegetable stock and stir in soy sauce. Add sliced mushrooms and cook until soft. Stir in sesame oil and chopped kimchi.
When ready to serve, drop two eggs into the soup and leave undisturbed. Stir in ramen noodle and your favorite veggies and cook for a couple minutes until the noodles are to your liking. Season with salt to taste.
Transfer the noodles to a bowl. Divide the soup between the two bowls.
Serve the Korean style kimchi ramen warm.
Recipe by Cooking with a Wallflower at https://cookingwithawallflower.com/2021/03/31/korean-style-kimchi-ramen/