Kimchi Ramen Recipe

INGREDIENTS:

For the Ramen:

• 4 cups chicken stock
• 1/2 cup kimchi
• 2 tablespoons white miso
• 1 teaspoon low sodium soy sauce
• 2 3 ounce packages instant ramen noodles, seasoning packets discarded

For Topping:

• 2 soft-boiled eggs, peeled and sliced in half
• 1 bunch scallion, sliced
• 1/4 cup kimchi

INSTRUCTIONS:

1. Add the chicken stock, 1/2 cup kimchi, white miso, and soy sauce to a 3-quart pot. Mix well, then bring to a boil.
2. Add the ramen noodles and boil for 5 minutes, or until soft
3. Divide the noodles between two bowls. Top with eggs, scallions, and additional kimchi. Ladle the broth over the noodles and serve immediately. 

Notes:
To soft boil eggs, bring a saucepan of water to a boil. Fill a bowl with ice water. And two cold eggs to the boiling water and cook for 7 minutes. Use a slotted spoon to transfer the eggs to the ice water; let them sit for 2 minutes or until cool to the touch.


Source: Food Fanatic

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