Miso Kimchi Ramen
Topped with bean sprouts, sweet corn, toasted garlic, and scallion oil - this kimchi ramen is proof that you can enjoy restaurant quality ramen at home.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 tablespoons vegetable oil
- 1 garlic clove, minced
- 2 scallions, chopped
- 4 cups low sodium vegetable broth or low sodium chicken broth
- 2 tablespoons white or awase miso paste (add an additional ½ tablespoon for saltier broth)
- 1 tablespoon oyster sauce
- 2 teaspoons gochugaru
- 100g kimchi, chopped with its juices
- 2 packages fresh or dried ramen noodles (6 ounces fresh per bowl, or 3 ounces dry)
- 1 cup bean sprouts
- ½ cup canned corn, drained (optional)
Instructions
- 1
Put the oil, garlic, and scallions in a small pot and turn the heat to low. Stir constantly and keep cooking until the scallions change to a golden color, about 5 minutes. Turn the heat off and transfer the oil to a bowl. Set aside.
- 2
In a medium size pot over medium-high heat, add the broth, miso paste, oyster sauce, gochugaru, and kimchi, and bring to a boil.
- 3
Lower the heat to a simmer, cover, and cook for 10 minutes.
- 4
Meanwhile, bring another pot of water to boil.
- 5
When the broth is ready to be served, add your noodles to the boiling water and cook them according to the directions on the package (usually 1 to 3 minutes for fresh ramen noodles).
- 6
Drain the noodles and divide them among two bowls. Pour the kimchi soup over the noodles and top with bean sprouts and corn. Drizzle a little of the garlic scallion oil over the ramen and serve immediately.