Kimchi Ramen Bowl Recipe
Prep Time:
Cook Time:
  • 1 teaspoon oil
  • 8 ounces mushrooms, sliced
  • 1 tablespoon miso paste
  • 1 teaspoon maple syrup
  • ¼ cup kimchi juice from the jar
  • 1 teaspoon Korean chili powder
  • 2 ½ cups vegetable broth
  • 2 bundles ramen noodles
  • 1 ½ cups frozen, shelled edamame
  • ½ cup shredded carrots
  • ½ cup kimchi
  • 3 scallions, chopped
Optional Ingredients
  • soy sauce
  • sesame seeds
  1. Put the oil into a frying pan, and heat to medium-high. Add the mushrooms, and sautée for 8 minutes, stirring frequently.
  2. In a small bowl, combine the miso paste, maple syrup, kimchi juice, and Korean chili powder. Stir with a whisk to dissolve the miso. Put the broth in a medium-sized pot, and bring to a boil.
  3. Add the miso mixture, and the ramen noodles. After 1 minute, break apart the ramen noodles with 2 forks, and add the frozen edamame. Cook for 3 more minutes.
  4. Now, assemble the bowls. Fill 2 bowls with the ramen broth mixture. Top with sautéed mushrooms, shredded carrots, kimchi, and scallions. Add other optional toppings, like soy sauce and sesame seeds.