Ingredients
Scale
- 2 tablespoons vegetable oil or avocado oil
- ½ cup thinly sliced shiitake mushrooms
- 1 clove garlic, minced
- 1 cup kimchi, chopped
- ½ cup liquid from kimchi
- 5 cups vegetable stock, or vegetable broth
- 1 tablespoon gochujang paste
- 2 packets instant ramen noodles
- 2 spring onions, thinly sliced
- 2 hard-boiled eggs
- 1 teaspoon black sesame seeds
Instructions
- Heat the cooking oil in a medium pan over medium-high heat.
- Add the sliced mushrooms and cook for 3-4 minutes, stirring gently.
- Stir in the minced garlic and cook for 20 seconds.
- Add the chopped kimchi and cook for another 3 minutes.
- Pour in the kimchi liquid and vegetable stock along with the gochujang paste. Bring the mixture to a boil.
- Once boiling, add the instant ramen noodles and simmer for 2-3 minutes until cooked.
- Ladle the kimchi ramen into bowls, topping with sliced spring onions, halved hard-boiled eggs, and a sprinkle of black sesame seeds.
Notes
For an extra kick, add more gochujang according to your taste.
Feel free to add other vegetables like bok choy or spinach for more nutrition.
This recipe can be easily doubled for a larger crowd.
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 4g
- Sodium: 1500mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 130mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.