Kimchi Miso Ramen

kimchi lunch mint miso mushroom ramen green onion scallion sesame seed chicken

Rick Martinez

Makes 1 Servings

Source

Ingredients

3 cups homemade chicken stock or low-sodium chicken broth

3 tablespoons miso

2 tablespoons kimchi juice

2 tablespoons spicy black bean paste

3 ounces uncooked ramen noodles, shredded cooked chicken, kimchi, sliced mushrooms, sliced scallions, chopped mint, toasted sesame seeds (for serving)

Method

Whisk stock, miso, kimchi juice, and black bean paste in a small saucepan or medium microwave-safe container. Bring to a boil over high heat or in a microwave oven on high.

Place ramen, chicken, kimchi, and mushrooms in a medium bowl. Pour broth over and let sit 5 minutes, stirring once to loosen noodles. Top with scallions, mint, and sesame seeds.

Do Ahead: Kimchi broth can be made 1 day ahead. Cover and chill.