Kimchi Ramen – best recipe! – homemade

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Our version of the Kimchi Ramen consists of a hearty broth, wheat noodles and topping of vegetables, eggs and kimchi. Originally inspired from China, the noodle soup in Japan and Korea has developed into a culinary highlight and offers countless options for variations, from spicy-sharp to mild, vegetarian and with meat. No wonder that the popular fast street food dish is also a symbol of Asian cuisine!

Perhaps you ask yourself the following question when you see the photos: How are ramen actually eaten correctly? With a knife, fork and spoons or with chopsticks? The noodles are quite long … Kimchi Ramen are traditionally eaten in a bowl with chopsticks and a spoon. You pick up the pasta with the chopsticks and pull them directly into your mouth, so to speak. Unlike this is probably the case with many people in this country, the sipping from the bowl not only emphasizes in large parts of Asia, but also shows appreciation for the dish. For the broth – such as the Vietnamese Pho (rice noodle soup) – you either use a spoon or drink directly from the bowl.

The ingredients for our kimchi ramen

Kimchi (A kind of fermented Chinese cabbage vegetables): whether you buy the kimchi or do it yourself-it gives the ramen an incredibly delicious sour-sharp taste!

Ramen: You can replace the Japanese wheat noodles with Chinese mie pasta, gluten -free rice noodles, vermicelli etc.

Fresh vegetables: Crunchy carrot strips, aromatic shiitake mushrooms and sharp spring onions we cut into our Asian noodle. Alternatively and, depending on the sensation of sharpness, you can experiment with chilli, algae (e.g. wakame), inserted bamboo sprouts, spinach or chinese cabbage.

Gochujang paste: If we do not have the Korean chili paste in stock, we can use the tomato paste and chili powder or a chilli sauce. Although more Southeast Asian than Japanese or Korean, you can alternatively use a Thai curry paste that is used in the Thai Curry soup.

Your Kimchi Ramen prepares so easily in just 4 steps

Prepare vegetables

First you prepare the vegetables for the Kimchi ramen. To do this, she gives way to the Shiitake mushrooms, cuts carrots, spring onions and the soaked mushrooms.

Cook broth

You heat the vegetable broth and cook the pasta as well as the vegetables and bite -proof. Sesame oil, Gochujang Chilipasten and soy sauce ensure the authentic Asian touch. Meanwhile, the eggs cook hard, peels and halves them.

Arrange

Prepare the ramen noodles with Kimchi in soup bowls and put the halved eggs on them. Your after -work court rounds off somewhat roasted sesame.

And where we are already with delicious recipes with Kimchi: try our Kimchi pancakes or our Kimchi soup!

Tips and variations for the perfect Kimchi ramen

• The smaller you snip the vegetables, the faster it is. Coarse carrot pieces take longer to cook. Depending on the cooking time of your ramen, the thicker carrot pieces may be put in the hot broth for a few minutes in front of the noodles, but very fine spring onions or leaf spinach, on the other hand.
• If you like, you can add thinly cut beef, roast beef, ham or cut roast. For this, a chicken or beef broth is available in place of the vegetable broth.
• In Korea, the noodle soup is also served with Gyoza dumplings or even with cheese.
• If you do not get a roasted sesame to top the Kimchi ramen, you can also use normal sesame and briefly roast it in a pan without oil over medium heat.