Kimchi ramen
In this fast, single-serving soup inspired by shin ramyun and kimchi soondubu jjigae, ramen noodles cook in a ferociously red broth of kimchi, gochujang, sesame oil, soy sauce and gochugaru. To temper the heat, eat the soup with soft tofu or crack an egg into the pot -- its yolk adds some creaminess to the broth. For more vegetables, add chopped leafy greens or broccoli with the ramen, or fill bowls with roasted squash or sweet potatoes.
Total Time: 20 minutes
Yield: 1 servings
2 scallions
1/2 cup kimchi
1 tablespoon gochujang
2 teaspoons toasted sesame oil
2 teaspoons low-sodium soy sauce, plus more to taste
1/2 teaspoon gochugaru or other crushed red pepper, plus more to taste
1 package ramen noodles (about 3 ounces), seasoning packet discarded
1 large egg (optional)
4 ounces soft or silken tofu
1. Use scissors to thinly slice the scallions, then use them to snip the kimchi into small pieces. In a medium saucepan, heat the kimchi, gochujang, oil and half the scallions over medium-high. Stir until the colors are muted, 1 to 2 minutes.
2. Add 2 1/2 cups water, the soy sauce and gochugaru. Once boiling, taste the broth for salt (add soy sauce) and heat (add gochugaru, or if it’s too spicy, add a pinch of sugar). Add the noodles and cook until just tender according to package directions.
3. Crack the egg, if using, into the pot. Reduce heat to medium-low, cover and steam until the whites are cooked but the yolk is still soft, 2 to 3 minutes.
4. Scoop the tofu into a bowl, then spoon the soup over top. Garnish with the reserved scallions.
