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Kimchi JJigae Instant Ramen

Pimp your instant ramen by cooking them in a Kimchi-JJigae-inspired manner. This will elevate your regular noodle soup, and is the perfect balance of flavour and effort.
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Vorbereitungszeit 5 Minuten
Zubereitungszeit 15 Minuten
Portionen: 1
Gericht: Main Course
Küche: Korean, Southeast Asian
Ingredients Method Notes

Zutaten
  

  • 1 package Instant Ramen Kimchi-flavoured
  • 200 g soft tofu sliced
  • 1 tablespoon sesame oil
Vegetables
  • 1/2 white onion sliced
  • 4 shiitake mushrooms see notes 1
  • 2 garlic cloves sliced
  • 200 g sliced Kimchi
  • Green onion slices for garnish
Soup
  • 600 ml stock see notes 1/2
  • Powders/sauces in ramen package
  • 1 tablespoon gochujang
  • 2 tablespoons soy sauce
  • 1 tablespoon gochugaru or other chilli flakes
  • 1 tablespoon brown sugar

Method
 

Sauté the vegetables
  1. Add sesame oil to a pot, and sauté the onions, garlic, and shiitake on medium-heat for 3-4 mins.
  2. Add the Kimchi (with some of the juices) and continue cooking for 3-4 mins.
Prepare the soup
  1. To a bowl, add gochujang, soy sauce, gochugaru, and brown sugar. Combine and add the mixture to the pot.
  2. Add the stock, and the sauces found in the instant ramen package, and bring to a boil.
Tofu and Ramen
  1. Add the sliced tofu, and the noodles and cook until the ramen are done.
  2. Pour the content into a bowl and garnish with the green onion slices.

Notizen

  1. You can use fresh shiitake, but I recommend rehydrating dried ones, and reserving the "mushroom water" for the stock
  2. If possible, use vegan dashi powder. Alternatively, use regular vegetable stock.