Draft recipe
Kimchi ramen
A quick, creamy, spicy ramen made with soy milk and kimchi brine. Choose whichever toppings you feel like eating.
01
Ingredients
Ramen
- Ramen noodles of your choice
Broth
- 2–3 garlic cloves, finely chopped or pressed
- 1 tbsp chili paste or chopped chili pepper
- 1 tsp neutral oil or chili oil
- ½ cup vegetable stock (Homemade or store-bought; water also works. Chicken stock can be used, but the flavor will be different.)
- ½ cup soy milk
Broth seasoning
- 1 tbsp soy sauce
- 1 tbsp tahini, optional
- 2 tbsp kimchi juice/brine
- 1 tsp honey
- 1 tsp sesame oil
Topping ideas
- Kimchi
- Smoked or fried tofu
- Meat of your choice
- Mayak egg (soft-boiled egg marinated in a soy sauce-based marinade)
- Fried oyster mushrooms
- Spring onion
- Edamame
- Nori
- Sesame seeds
- Chili oil
02
Method
- 01
In a deep ramen or soup bowl, mix the soy sauce, kimchi juice, honey, and sesame oil. Taste and adjust until the flavors are balanced.
- 02
Cook the ramen noodles separately according to the package instructions. Drain and set aside.
- 03
Heat the oil in a saucepan. Add the chili paste or chili pepper and garlic, and sauté briefly until fragrant.
- 04
Add the vegetable stock and bring to a boil.
- 05
Reduce the heat and add the soy milk. Heat gently for a short time, making sure it does not boil.
- 06
Place the cooked noodles into the bowl with the seasoning mixture, then pour the hot broth over them.
- 07
Add your preferred toppings and serve.
This is a draft recipe. Adjust salt, heat, and timing to suit your kitchen.