Kimchi Ramen |Cooking With Amanda

When I was a kid, I would have eaten instant ramen for lunch every day if my Mom let me. I loved slurping down the long, chewy noodles and I liked that it was easy enough to make myself. When I started to focus on a more natural, unprocessed diet after college, ramen fell to the wayside. And to be honest, I forgot all about it - until friend after friend started posting photos of ramen on instagram about two years ago.

Slowly, ramen was taking over. And I craved it like crazy. Of course, instant ramen wasn't going to cut it anymore. I wanted the same "fancy" ramen that everyone else was eating. Unfortunately, I live in a city where food trends catch on pretty slowly so I had to take matters into my own hands.

Despite scouring the aisles of every Asian grocery store in the area for fresh ramen noodles, dashi, and kombu, I wasn't able to find the ingredients that I needed to make ramen from scratch. I ended up improvising and coming up with this easy kimchi ramen. It might not be 100% authentic, but it's a pretty darn good substitute.

To make the broth, simmer kimchi, chicken stock, miso, and soy sauce until it's velvety smooth and piping hot. Add some instant ramen noodles (throw away the seasoning packet) and boil them until they're soft. While the noodles cook, soft boil some eggs.
Serve the easy kimchi ramen with chopped scallions, soft boiled egg, and additional kimchi.

Look for prepared kimchi in the refrigerated section of the produce department. Leftover kimchi is great in kimchi and kale fried rice or on Korean Tacos.)

Man, we're in love with such a quick and easy dinner! You know what would go perfect swirled on top? Urvashee's cilantro chutney. Just a dollop, and hello flavor-town!

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Kimchi Ramen Recipe

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Ingredients

For the Ramen:

4 cups chicken stock
1/2 cup kimchi
2 tablespoons white miso
1 teaspoon low sodium soy sauce
2 3 ounce packages instant ramen noodles, seasoning packets discarded

For Topping:

2 soft-boiled eggs, peeled and sliced in half
1 bunch scallion, sliced
1/4 cup kimchi

Directions

Add the chicken stock, 1/2 cup kimchi, white miso, and soy sauce to a 3-quart pot. Mix well, then bring to a boil.
Add the ramen noodles and boil for 5 minutes, or until soft
Divide the noodles between two bowls. Top with eggs, scallions, and additional kimchi. Ladle the broth over the noodles and serve immediately.

Notes

To soft boil eggs, bring a saucepan of water to a boil. Fill a bowl with ice water. And two cold eggs to the boiling water and cook for 7 minutes. Use a slotted spoon to transfer the eggs to the ice water; let them sit for 2 minutes or until cool to the touch.