Spicy Korean Ramen Soup
A bowl of warm Korean ramen soup is the perfect dish to come home to on a cold day. It's full of different flavors and Lily's Ladle Chicken Bone Broth makes it so easy to make. Adjust the amount of chili paste and kimchi to get the spiciness just right for you and your family.
Do you also happen to have some leftover protein in the fridge (maybe pork or shredded beef or chicken)? Definitely warm it up and serve it on a plate with lime wedges and chopped cilantro for each person to add to their own bowl. No high sodium packet required.
2 pints filtered water
3 Tbsp light miso (or to taste)
1 tsp chili paste with garlic (srirache is a good substitute)
3 Tbsp kimchi
4 kale leaves (shredded)
2 scallion stalks
2 Tbsp toasted sesame oil
1 (5oz) package asian curly noodles (ramen)
Salt (to taste)
Soft boil the eggs by filling a small sauce pan with cold water, submerge eggs and place over high heat. Once water reaches a rolling boil, cover and remove from heat for 5 mins. Then drain and peel.
In a soup pot, combine the broth and water. Add miso and set over med-high heat. No need to bring to a boil. Add the remaining ingredients, cook until noodles are soft.
Slice the eggs and add to the pot (or save and place in the bowls after portioning)
Add any protein(s)
Sprinkle with sesame seeds, season to taste.
Written by Lily Scott from Lily's Ladle.