Kimchi Miso Ramen
Earlier today I headed to my local Asian market. Thankfully in my town we have two: one Filipino store, and the other Korean. Both are a jumbled array of bottles, packets, and packages on dusty shelves crammed in a hole-in-the-wall store. Despite their outward appearance I genuinely enjoy shopping at both places. Today I needed Korean supplies. As I walked into the store the kind, Korean woman welcomed me with a warm smile. I bowed my head and shuffled towards the back of the store.
I had never made ramen with kimchi before, but I needed to use up last years batch so this was the perfect recipe to try. Disclaimer: if you are unfamiliar with kimchi, if properly stored, it can last in a refrigerator for up to 2-3 years! I purchased an actual kimchi container from Amazon (for about $30 USD) because my family and I love to have a “kimchi-making day” every August.
Anyways, this recipe from Bon Appetit caught my eye immediately from the picture. It was tucked away in a slideshow of dishes recommended to bring to work. Unlike the many instant ramen combinations I’ve tried before, this dish stands above the rest in the depth of the broth. Chicken broth and miso are combined along with a couple tablespoons of fermented black bean paste. ( I know, I too was like, “What?! Black bean paste. Yuck!”. But trust me… it’s absolutely delicious). The bean paste gives this soup a deep, earthy taste while the kimchi brings a very subtle spice and sour note with each bite.
Toss in some chopped up chicken, mushrooms, and green onions and you have a dish fit for a king (or queen)! I know that my family was “Mmm-ing” with each bite. I hope you enjoy this simple ramen dish that any noob can make. Have an awesome night everyone!
Courtesy of: Bon Appetit
Servings: 1 generous bowl
- 3 cups homemade chicken stock or low-sodium chicken broth
- 3 tablespoons miso
- 2 tablespoons kimchi juice
- 2 tablespoons spicy black bean paste
- 3 ounces uncooked ramen noodles, shredded cooked chicken, kimchi, sliced mushrooms, sliced scallions, chopped mint, toasted sesame seeds (for serving)
Whisk stock, miso, kimchi juice, and black bean paste in a small saucepan or medium microwave-safe container. Bring to a boil over high heat or in a microwave oven on high.
Place ramen, chicken, kimchi, and mushrooms in a medium bowl. Pour broth over and let sit 5 minutes, stirring once to loosen noodles. Top with scallions, mint, and sesame seeds.
Do Ahead: Kimchi broth can be made 1 day ahead. Cover and chill.