Ingredients
- 4 cups chicken bone broth or low sodium veg stock
- 4 slices fresh ginger
- 2 cloves of garlic - skinned and bashed
- 2 tbsp light soy sauce
- 3 tbsp gochujang
- 2/3 cup kimchi
- 2 tbsp kimchi juice from jar
- 2 tsp fish sauce (or vegan fysh sauce)
- 1 tbsp Chinese cooking wine
- 1/2 tbsp rice vinegar
- 2 tsp sesame oil
- 2 bundles Hakubaku organic ramen
- Julienned carrots
- Bok Choy / Choy sum
- Sliced spring onion
Method
- Bring stock, garlic, ginger, soy sauce, fish sauce, kimchi and juice, gochujang, cooking wine and rice vinegar to boil, and simmer for 10 minutes
- In a seperate pan, cook ramen noodles as per packet instructions, timed for the 10 minutes for stock to simmer
- Add carrots for last 3 minutes, of simmer, and leafy greens for last 2 minutes. Remove garlic and ginger from soup, and sesame oil and stir.
- Drain noodles well and place in boil, pour over soup and sprinkle over the spring onions to serve
Product used in recipe
- HAKUBAKU - HAKUBAKU ORGANIC RAMEN NOODLE 270G
- LEE KUM KEE - LKK SESAME OIL 207ML
- LEE KUM KEE - LKK SUPERIOR LIGHT SOY SAUCE 500ML
- OBAP - OBAP KIMCHI
