The last few days have been a little nerve-racking. There ’ s been so much going on recently, and I ’ megabyte trying to stay on top of it all. From navigating through a move to family drama, life has been a little consuming recently. But hopefully all that will be over soon .
today, I wanted to share with you this Korean-style kimchi ramen .
I have something to admit. One of my darling comfort foods is ramen .
There ’ second something about noodles cooked in a hot savory broth that ’ sulfur just sol comforting. And veracious immediately, I feel like I ’ m in need of this .
This interpretation of ramen is filled with sliced kimchi, which gives the soup a sour sour season that ’ sulfur unique to kimchi. If you ’ ve had kimchi earlier, you know what I ’ megabyte talking about. I besides love adding mushrooms to the soup because it takes on the spirit. Of run, you have to add easy boiled eggs to top off the bowl of ramen. It ’ s not the like without .
In a medium toilet, add chili anoint over low to medium heating system. Once the chili oil has heated, add gochugaru or korean chili powder and fudge for a minute until toasted. Add minced garlic and cook until aromatic .
next, pour in wimp or vegetable stock and stimulate in soy sauce sauce. Add sliced mushrooms and fudge until soft. Stir in sesame vegetable oil and chopped kimchi .
When ready to serve, drop two eggs into the soup and leave undisturbed. Stir in ramen noodle and your front-runner veggies and cook for a couple minutes until the noodles are to your like. Transfer the noodles to a bowling ball. Divide the soup and ingredients between the two bowl .
Serve the korean manner kimchi ramen warm .
enjoy !
korean Style Kimchi Ramen 
Print Prep prison term 10 mins fudge time 10 mins total fourth dimension 20 mins Ramen noodles with mushrooms and poached eggs served in a hot kimchi broth. This Korean-style kimchi ramen is the perfect comfort food on a cold day.
generator :
Andrea Giang
recipe type :
Entree
Serves :
2 servings
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.
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