Kimchi Miso Ramen
Recipe GLPR244cc2b6e9ab31
A bold, aromatic ramen bowl featuring a savory broth made from chicken stock, miso paste, and spicy black bean paste, enriched with kimchi juice. The noodles are topped with tender shredded chicken, tangy kimchi, earthy mushrooms, fresh scallions, cooling mint, and a sprinkle of toasted sesame seeds for nutty flavor and texture.
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Ingredients
3 cups low-sodium chicken broth or homemade chicken stock
3 tablespoons miso paste
2 tablespoons kimchi juice
2 tablespoons spicy black bean paste
3 ounces uncooked ramen noodles
1/2 cup shredded cooked chicken
1/3 cup kimchi, chopped
1/2 cup sliced mushrooms
2 scallions, sliced
2 tablespoons fresh mint, chopped
1 tablespoon toasted sesame seeds
Directions
In a small saucepan, whisk together the chicken broth, miso paste, kimchi juice, and spicy black bean paste until the miso and bean paste are fully dissolved. Bring the mixture to a boil over high heat, stirring occasionally, about 2–3 minutes.
While the broth heats, place the uncooked ramen noodles, shredded chicken, kimchi, and sliced mushrooms into a medium serving bowl.
Once the broth reaches a boil, carefully pour it over the noodles and ingredients in the bowl.
Let the bowl sit for 5 minutes, stirring once halfway through to separate and soften the noodles.
Top the ramen with sliced scallions, fresh mint, and toasted sesame seeds. Serve immediately while hot.
