Indulge in the simplicity and rich flavors of this vegetarian kimchi ramen soup. Featuring a broth bursting with flavor, chewy ramen noodles, crunchy bok choy, and umami-packed mushrooms, this dish is the ideal weeknight comfort meal that can be prepared in just 25 minutes.
Course Soup
Cuisine Korean
Keyword Korean Food
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Servings 1
Calories 241kcal
Equipment
Saucepan
Bowl
Ingredients
1medium-sized onionsliced
1-inchgingergrated
2clovesof garlic minced
3tablespoonssriracha
3tablespoonsrice wine vinegar
3cupswater
2tablespoonsmiso paste
1/2cupkimchisliced
1/2litre vegetable stock
2tbspsoy sauce
1pak choi cut in halfor your favorite greens
1cupmushrooms diced
1egg
Ramen noodlesor can use gluten-free noodles
Instructions
In a medium saucepan, heat the oil over medium heat. Fry the onion, garlic and ginger until golden.
Next, add stock, miso paste, rice wine vinegar, sriracha, kimchi, water, soy sauce, salt, diced mushrooms, pak choi. Bring to a boil and lower to a simmer. Simmer covered for about 25 minutes.
Meanwhile, boil an egg for 6-8 minutes until soft boiled (keep that yolk slightly runny). Set aside once cooked.
Remove the one you boiled from the heat and set aside. Cook the noodles according to the package instructions. Drain it for 5 minutes.
Place the cooked noodles in a bowl and pour over the broth with the kimchi, mushrooms, pak choi, add the topping egg sliced in half.