Easy Kimchi Ramen, Yes Please!
It is freezing today in New England. That first 50 degree day after a hot summer always gets me. So, I need something to warm me up! I thought that this would be the perfect recipe to share with you today to warm you up too :).
Now, raise your hand if you love ramen! Me, I do, pick me.
I have had ramen a billion different ways: in a fancy restaurant, at a ramen bar, a sit down restaurant, from a street cart, and a food truck. I’ve made it the long way and I have cook those soup bricks in the microwave…
This is a recipe that I put together on a week night when I was craving ramen and was looking for a way to use up this giant jar of kimchi that I bought. Kimchi, by the way, is fermented spicy cabbage. Gross right? Wrong. It is delicious and full of those healthy bacteria that everyone is so obsessed with. I have mixed feelings about how much we “need” to add bacteria to our digestive system. If you eat a wide variety of foods and haven’t recently been on any antibiotics, your gut should populate itself with a healthy variety of bacteria. That said, eating probiotic rich foods is likely to only help your gut, not hurt it; the more the merrier kind of thing. However, in this recipe we will be boiling the kimchi in the broth ssssooooo bye bye live bacteria.
Take a look at what we are making:
YES!
The kimchi in the broth of this recipe helps to build a deep flavor quickly so you can have this on the dinner table in 30 minutes or less. As always use my recipe as a suggestion, add whatever ingredient you like. Be creative and enjoy! RAMENNNNN!
Happy eating and best health,
Dr. G
Ingredients
- 3 cups low sodium vegetable broth
- 1 cup spicy kimchi with juice, chopped into small pieces
- 1 tablespoon low sodium soy sauce, tamari, or liquid aminos
- 2 cloves garlic, minced
- 2 inch piece fresh ginger, grated or minced
- 4 ounces ramen noodles
- 6-8 ounces shitake mushrooms
- 1 cup micro greens or pea shoots
- 1/2 block of firm tofu (tempeh or edamame work too)
- 4 sheets of nori (I used the sesame flavored snack sheets by Annie Chung)
- 2 scallions, greens only, chopped
- siracha sauce for serving
Instructions
- In a small pot or sauce pan, saute the garlic and ginger until they start to sweat and become fragrant.
- Add the chopped kimchi, broth, and soy sauce. Stir.
- Let broth mixture simmer over medium heat while you are preparing the other ingredients.
- Cook ramen noodles in a separate pot in water, drain, and set aside.
- Saute mushrooms in a frying pan, set a side.
- Gather your other ingredients so you can assemble your soup bowls.
- Twist noodles into 2 nests with a fork and place one nest in each bowl.
- Add half of the tofu, nori, mushrooms, and greens to each bowl (I prefer to keep everything separate, but you can just toss it all in the bowl if you want).
- Pour half of the hot broth into each bowl.
- Top with siracha and scallions.
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