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Let me share my go-to comfort food: kimchi ramen stew. This recipe combines spicy Korean flavors with hearty noodles and protein-packed extras. I stumbled upon this creation during a chilly evening, craving something warm and satisfying. Mixing traditional kimchi with instant ramen might sound odd, but trust me, results are mind-blowing. Rich broth, tangy fermented cabbage, silky tofu, runny egg yolks – every spoonful bursts with umami goodness. Ready to dive into this culinary adventure?
Ingredients for Kimchi Ramen Stew
- Chicken broth: Adds depth of flavor and richness to the stew, creating a savory base for the other ingredients to meld.
- Kimchi: Provides a tangy and spicy kick, along with a depth of umami flavor to the stew.
- Gochujang: Adds heat and a complex, slightly sweet flavor to the stew, enhancing the overall taste profile.
- Soy sauce: Brings a salty umami flavor to the dish, enhancing the overall savory taste of the stew.
- Instant ramen noodles: Serve as the main carbohydrate component, providing a comforting and filling base for the stew.
- Tofu: Adds a creamy texture and a source of plant-based protein to the stew, making it more satisfying.
- Green onions: Provide a fresh, mild onion flavor and a pop of color to the stew, enhancing its visual appeal.
- Eggs: Add richness and protein to the stew, creating a silky texture when poached in the broth.
- Sesame oil: Infuses a nutty aroma and flavor to the stew, enhancing the overall depth and complexity of the dish.
- Sesame seeds: Offer a crunchy texture and a nutty flavor, adding a finishing touch and visual appeal to the stew.
Read more: Kimchi Jjigae Ramen Stew Recipe
Essential Tools for Making This Recipe
- Pot: Essential for cooking the broth and noodles together efficiently.
- Chopping board: Needed to chop the kimchi and green onions for the recipe.
- Knife: Used to cut the kimchi, tofu, and green onions into the desired sizes.
- Measuring spoon: Necessary for accurate measurement of gochujang, soy sauce, and sesame oil.
Kimchi Ramen Stew Recipe
A spicy and comforting kimchi ramen stew that's perfect for a quick meal.
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Equipment
- Pot
- Stove
Ingredients:
Main Ingredients
- 4 cups chicken broth
- 1 cup kimchi, chopped
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon soy sauce
- 2 packs instant ramen noodles
- 1 cup tofu, cubed
- 2 green onions, chopped
- 2 eggs
- 1 tablespoon sesame oil
- 1 teaspoon sesame seeds
Read more: Kimchi Stew Recipe
Instructions:
- In a pot, bring chicken broth to a boil.
- Add chopped kimchi, gochujang, and soy sauce. Stir well.
- Add ramen noodles and cook for 3-4 minutes.
- Add tofu and cook for another 2 minutes.
- Crack eggs into the pot and let them poach for 2-3 minutes.
- Drizzle sesame oil on top and garnish with green onions and sesame seeds.
Notes:
Adjust the spice level by adding more or less gochujang.
Nutrition value:
Calories: 350kcalCarbohydrates: 45gProtein: 15gFat: 12gSaturated Fat: 2gCholesterol: 70mgSodium: 1200mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 100mgIron: 3mg
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Tried this recipe?Let us know how it was!
Read more: Kimchi Jjigae Stew Recipe
Can You Make Kimchi Ramen Stew Ahead of Time?
Make Ahead Instructions
- Cook the kimchi ramen stew as directed but do not add the noodles.
- Let the stew cool completely before transferring to an airtight container.
- Store in the refrigerator for up to 2 days.
- When ready to serve, reheat the stew and cook the noodles separately before adding them in.
Freezing Instructions
- Prepare the kimchi ramen stew without adding the noodles or eggs.
- Allow the stew to cool down completely.
- Transfer the stew to a freezer-safe container or bag, leaving some room for expansion.
- Label the container with the date and store in the freezer for up to 3 months.
- To serve, thaw the stew in the refrigerator overnight, reheat, and cook fresh noodles and eggs to add in before serving.
Adding a splash of apple cider vinegar to this kimchi ramen stew recipe can enhance the flavors and give it a subtle tangy kick.
Common Questions About This Delicious Stew Recipe
FAQ:
Can I make this kimchi ramen stew recipe vegetarian?
Yes, you can easily make this recipe vegetarian by using vegetable broth instead of chicken broth and skipping the eggs.
How spicy is this kimchi ramen stew?
The level of spiciness can be adjusted based on your preference for heat. The gochujang adds a nice kick, but you can add more or less according to your taste.
Can I use homemade kimchi for this recipe?
Absolutely! Homemade kimchi can add a personal touch to this dish. Just make sure it's well-fermented for the best flavor.
Is this kimchi ramen stew recipe gluten-free?
To make this recipe gluten-free, use gluten-free soy sauce and check that the instant ramen noodles are gluten-free as well.
How long does it take to prepare this kimchi ramen stew?
This recipe comes together quite quickly. You can have this flavorful kimchi ramen stew ready to serve in about 20-25 minutes.
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