Miso Ramen with Kimchi

Miso Ramen with Kimchi

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This is a Japanese and Korean fusion dish. Miso is a soybean soup base that originated from Japan while Kimchi is spicy fermented cabbage that originated from Korea.

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Chicago, IL

Time needed

5 min preparation + 20 min cooking

Serving Size / Yield

2 servings

Ingredients

  • 2 packages of uncooked ramen noodles
  • 1 package of soft tofu
  • 2 hardboiled eggs
  • 4 cups of vegetable broth
  • 2 dried of seaweed
  • 2 cups of kimchi
  • 1 cup of shitake mushrooms, sliced
  • 1 cup of sprouts
  • 4 tablespoons of miso paste
  • 3 tablespoons of soy sauce
  • 2 tablespoons of sesame oil
  • 2 teaspoons of garlic powder
  • Sesame seeds, for garnish

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Directions

In a large pot, whisk together the vegetable broth, miso paste, soy sauce, sesame oil, and garlic powder and bring to a boil. Lower the heat, add the ramen noodles, seaweed, and mushrooms and cook for an additional five minutes. Pour the broth and noodles into a large bowl then top with tofu, a hardboiled egg, kimchi, sprout and sesame seeds. Serve while warm and enjoy!


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