Spicy Kimchee Ramen
Serves 4
The key to this recipe is building a flavorful and spicy soup base by pan-frying pureed kimchee. Add a poached egg and a handful of shrimp for a satisfying and savory bowl of noodles.
Ingredients
- 2 tablespoons vegetable oil
- 1 yellow onion (thinly sliced)
- 1 1/2 cup Napa cabbage kimchee (divided use)
- 4 (3 ounce) packages instant ramen noodles (any variety)
- 12 shrimp (peeled and deveined)
- 4 large eggs
- 2 green onions (thinly sliced)
Optional Ingredients
- 1 jalapeño (thinly sliced)
Directions
- Heat oil in a large pot over medium-high heat. Add onion and cook until soft, 2 to 3 minutes.
- While onion is cooking, blend 1 cup kimchee into a fine puree using a blender.
- Add kimchee puree to pot of onions and cook, stirring often, until mixture is almost dry and flavors have concentrated.
- Add 8 cups water and all 4 ramen seasoning packets. Stir, increase heat to high, and bring to boil.
- Add ramen noodles, shrimp, and jalapeño, if desired. Crack in 4 eggs. Reduce heat to medium and simmer 3 minutes or until noodles reach preferred doneness. Portion noodles into 4 individual bowls.
- Use a slotted spoon to remove poached eggs and shrimp. Divide among bowls.
- Ladle broth into each bowl, and top with remaining kimchee and green onions.
Nutrition
Amount Per Serving (based on 4 servings)- Calories: 580
- Fat: 27.0 g
- Saturated Fat: 10.0 g
- Trans Fat: 0.0 g
- Cholesterol: 210.0 mg
- Sodium: 2650.0 mg
- Carbohydrates: 65.0 g
- Fiber: 4.0 g
- Added Sugars: 3.0 g
- Sugar: 7.0 g
- Protein: 21.0 g