Miso Kimchi Ramen

Miso Kimchi Ramen

  • 30 mins
  • Medium
  • Mains
  • 2 Servings

Ingredients

  • 1 Pack Yutaka Udon
  • 1 tbsp sesame oil
  • 1 garlic clove, minced
  • 1 tsp grated ginger 
  • 1 tbsp Yutaka Miso Paste
  • 2 tbsp Yutaka Kiimchi, chopped
  • 750ml vegetable stock
  • 2 tbsp Yutaka Soy Sauce
  • 1 tbsp Yutaka Rice vinegar
  • 1 tsp chili paste (optional)
  • 100g bean sprouts
  • 100g sweetcorn kernels (fresh or frozen)
  • 2 spring onions, finely sliced
  • 2 soft-boiled eggs (optional)
  • Yutaka Sesame seeds, for garnish

Directions

  1. Heat the sesame oil in a large pot over medium heat. Add the minced garlic and grated ginger and cook for 1-2 minutes until fragrant.
  2. Stir in the miso paste and chopped kimchi, cooking for an additional 2-3 minutes to blend the flavours. 
  3. Add the vegetable stock, soy sauce, rice vinegar, and chilli paste (if using).
  4. Bring the mixture to a simmer and cook for 5-7 minutes. While the broth simmers, cook the ramen noodles according to the package instructions. Drain and set aside.
  5. Add the bean sprouts and sweetcorn to the simmering broth, cooking for 2-3 minutes until tender.
  6. Divide the cooked noodles between two bowls and pour the miso kimchi broth over the top.
  7. Garnish with soft-boiled eggs (if using), sliced spring onions and toasted sesame seeds for an extra touch of heat. Serve immediately and enjoy!

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