Kimchi Bean Sprout Miso Ramen
Kimchi kongnamul miso ramen layers three distinct flavors in one bowl: the deep tang of sauteed aged kimchi, the earthy umami of miso paste, and the clean crunch of bean sprouts. Garlic and kimchi are first stir-fried in sesame oil to mellow the kimchi's raw sourness, then chicken stock is added and brought to a boil. Bean sprouts go in and cook for just three minutes to keep their snap. Miso is dissolved separately and stirred in on low heat - boiling it aggressively would strip away its complex fermented aroma. Fresh ramen noodles are cooked in a separate pot, drained, and placed in the bowl before the broth is poured over. A halved soft-boiled egg on top rounds out the bowl with its creamy yolk.
Adjust Servings
Instructions
- 1
Sauté garlic and kimchi in sesame oil for 2 minutes to mellow acidity.
- 2
Add chicken stock, bring to a boil, then cook bean sprouts for 3 minutes.
- 3
Dissolve miso with soy sauce, add to pot, and simmer 2 more minutes.
- 4
Cook ramen noodles in a separate pot, then drain well.
- 5
Place noodles in bowls, ladle hot broth over, and top with halved eggs.
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