Kimchi Ramen Stew
This kimchi ramen stew is so delicious, and filled with so much flavor. This kimchi noodles soup is made with deep flavors, like gochujang.
Servings: 2
Equipment
Ingredients
- 1 tablespoon neutral oil
- 1 small white or yellow onion thinly sliced
- 1 cup thinly sliced green onions plus more for garnish
- 3 cloves garlic
- 1 thumb ginger in matchsticks
- 1 large zucchini in half moons
- 1 tablespoon gochujang
- 1 teaspoon korean pepper flakes
- 1 tablespoon soy sauce
- 1 cup kimchi roughly chopped
- 1 teaspoon sugar adjust with more to taste
- 3 cups vegetable broth
- 8 ounces firm tofu cubed
- 1 4.23 ounce ramen instant noodles
- 1 teaspoon toasted sesame oil
- 1 teaspoon rice wine vinegar
- serve with egg yolks and seaweed flakes and toasted sesame seeds
Instructions
- Heat a deep pot with your neutral oil on medium high heat. Add in your onions, green onions, garlic, ginger and zucchini. Sweat out for 5 to 10 minutes. Your onions should be translucent here, but shouldn't bring on any color.
- Add in your gochujang, Korean pepper flakes, soy sauce, kimchi and sugar. Toss until all combined with your vegetables, about 2 to 3 minutes.
- Add in your broth and let simmer for 15 to 20 minutes on medium low, until all your zucchini is fork tender. Add in your tofu and ramen and boil for 3 minutes, until your ramen noodles are completely cooked.
- Turn off the heat and finish with toasted sesame oil and vinegar. Serve in bowls and finish with your favorite toppings! We like to serve with an egg yolk (per bowl), seaweed flakes and toasted sesame seeds.
Nutrition
Calories: 168kcal | Carbohydrates: 15g | Protein: 12g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Sodium: 2206mg | Potassium: 154mg | Fiber: 2g | Sugar: 7g | Vitamin A: 821IU | Vitamin C: 3mg | Calcium: 172mg | Iron: 3mg