With only a few basic pantry items and within 15 minutes of your time, you can have this delicious kimchi ramen on the table. Spicy, flavorful, and really filling!
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REFINING THE INSTANT NOODLE MEAL
Any suggestions about how to improve on a packet of instant ramen would be greatly appreciated. Among our favorite culinary activities is this.
A bowl of instant noodles has always brought back a lot of fond memories for me. I recall everyone squeezing around the stove as we prepared each packet and then everyone sitting down at the kitchen table, putting ice cubes in their bowls. Young age.
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You should make this immediately if you have a packet of instant noodles in your cupboard. The kimchi adds a nice kick to the dish, and the flavor is much more robust than a conventional seasoning packet.
INGREDIENTS:
- 5 thinly sliced shiitake mushrooms
- 2 1/2 cups of chicken or vegetable stock
- 1 package of instant noodles
- 1 julienned scallion
- ½ cup of chopped cabbage kimchi
- ¼ cup of kimchi juice
- 1 tablespoon of vegetable oil
- 2 teaspoons of Korean red pepper powder or gochugaru
- 1 teaspoon of sesame oil
- ¼ teaspoon of sugar
INSTRUCTIONS:
- Combine the mushrooms and vegetable oil in a medium saucepan. Toss for three minutes. Stir-fry for another 2 minutes after adding the kimchi.
- Mix kimchi juice, Korean red pepper powder, sugar, and sesame oil in the stock.
- Bring to a boil in a small saucepan and then reduce heat to low and simmer for 5 minutes.
- In the meantime, break out the instant ramen. Throw away the seasoning packet and cook the noodles as directed. Place the finished noodles in a bowl. Toss your noodles with the scallions and pour your broth on top!
- Nota bene: the noodles can also be boiled right in the soup if that’s your preference!