Miso Ramen With Kimchi

Name: Miso Ramen With Kimchi
Yield: 1 serving
Ingredients: 3 cups homemade chicken stock, low-sodium chicken broth, low-sodium vegetable broth, or dashi; 3 Tbsp. miso; 2 Tbsp. kimchi juice; 2 Tbsp. spicy black bean paste; 3 ounces uncooked ramen noodles, shredded cooked chicken, kimchi, sliced mushrooms, sliced scallions, chopped mint, toasted sesame seeds (for serving)

Rick Martinez1 servingSource

lunch dinner soup japanese ramen noodle miso main nut-free dairy-free

Ingredients

3 cups homemade chicken stock, low-sodium chicken broth, low-sodium vegetable broth, or dashi

3 Tbsp. miso

2 Tbsp. kimchi juice

2 Tbsp. 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: Broth can be made 1 day ahead. Cover and chill.