Kimchi Bean Sprout Miso Ramen

Trim 120 g well-fermented kimchi into bite-size pieces if needed, and rinse 120 g bean sprouts lightly before draining them well.

Keep the soft-boiled eggs ready for halving later so the topping stays neat.

Set a pot over medium heat and add 1 teaspoon sesame oil.

Stir in 1 teaspoon minced garlic and the kimchi, then saute for about 2 minutes until the sharp sour smell softens and the kimchi looks glossy.

Pour in 700 ml chicken stock and raise the heat to high until it reaches a steady boil.

Add the bean sprouts and cook for only 3 minutes, just until they taste clean and still keep a crisp bite.

In a small bowl, loosen 2 tablespoons miso paste and 1 tablespoon soy sauce with a little hot broth.

Lower the pot to gentle heat before stirring it in, then warm for 2 minutes without a hard boil.

Bring plenty of water to a boil in a separate pot and cook 260 g fresh ramen noodles.

Drain as soon as the strands loosen and remain springy, shaking off excess water so the broth does not turn starchy.

Divide the noodles between warm bowls and ladle the hot broth over them right away.

Halve the 2 soft-boiled eggs and place them on top, then serve before the bean sprouts lose their crunch.