Kimchi Ramen


There was some kimchi in the fridge the other day that was totally staring me down. Therefore, this quick and easy Kimchi Ramen recipe was born. It’s a perfect dish for winter, if you are fond of spicy. To prepare the broth will take you about 20-25 minutes. As long as all the ingredients are thrown in the pot, you can leave it to simmer. The broth will turn out to be intense and flavourful because of the kimchi and miso paste. By adding apple and lemon, the taste will be balanced with slightly fruity sweetness. For the noodle, you can top on any kinds of veggies you like, or a soft boiled egg would also match perfectly. I put in broccoli and tofu in my bowl. And I’ll introduce my favourite way to prepare tofu: freeze it! Freezing tofu removes excess moisture and firms the texture up. It also allows the tofu more able to soak up sauces in a soup dish with a pleasant chew. Sometimes when I can’t use up a fresh tofu, I’ll pop the rest into the freezer and it can be kept well for weeks. When it’s time to use again, take it out in room temperature for overnight, let it defrosted and good to cook!

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(serves 2)
200g ramen or other noodle
100g frozen tofu, defrosted and cut
1 handful broccoli
2 spoonful kimchi
Half cup sliced leek or spring onion
1 onion, cut
Half apple, sliced
4 garlic cloves, crushed
1cm chunk ginger, crushed
Half cup kimchi
3 tbsp miso paste
4 cups water


1. Mix together all the ingredients (except miso paste) for the broth, simmer for 20 minutes. Mix in miso after 20 minutes and remove from heat. Strain the broth, discard the solids and return the broth to pot. Taste and add more salt if prefer.
2. Put tofu and broccoli into the broth, cook for 3-5 minutes. Cook the noodle in another pot with boiling water.
3. Prepare a bowl, combine noodle, broccoli and tofu, pour over 2 cups of broth and top with a spoonful kimchi, sprinkle some leeks and spring onions. Have a good one!