If you are a fan of fermented foods, and like a little spice in your life, then you probably have a jar of kimchi in your refrigerator. Kimchi originated in Korea thousands of years ago, and as with most fermented foods, it started as a way to preserve food over the cold winter months. Today, it has evolved into a valuable tool to improve gut health.
Gather the ingredients for this kimchi ramen bowl
To make this recipe, you can start with some fresh mushrooms, shredded carrots, and scallions. For the kimchi, Hahn says to "Look in the refrigerated section for a jar that is raw and unpasteurized so that you are getting the most active live cultures, which is what makes kimchi so good for our gut. You can find versions that don’t include fish sauce if you prefer to keep it vegan."
Then we’ll need some oil, vegetable broth, miso paste, maple syrup, ramen noodles, gochugaru (Korean chili powder), and frozen, shelled edamame. Hahn says you can omit the gochugaru if you want to tame the spice level. If you choose to include it, you can find it at an Asian market, or online. You may also want some soy sauce and sesame seeds for topping.
Sautée the mushrooms
Firstly, add the oil to a medium-sized frying pan, and bring the heat to medium-high. Once hot, add in the sliced mushrooms. Stir those around for about 8 minutes, then set aside. If you want to add other cooked vegetables to this bowl, Hahn says "You can add in chopped broccoli, red pepper, onion, or asparagus at this stage, if you are craving more veggies."
Make the broth, and cook the ramen
In a small bowl, combine the miso, maple syrup, liquid from the jar of kimchi, and the gochugaru. The miso is thick, but stirring it with a whisk will break it down, and leave you with a smooth mixture. Pour the broth into a medium-sized pot, and bring the heat to high. Add the miso mixture, and stir in the broth. Once the broth is boiling, add the 2 bundles of ramen. After 1 minute, break apart the noodles with 2 forks, and add the frozen edamame. Cook for 3 more minutes, until the noodles are done, and the edamame is thawed.
Assemble the ramen bowls, and serve
Now, you are ready to assemble the ramen bowls. Ladle out some of the brothy, noodle mixture into 2 wide bowls. Add in some of the sautéed mushrooms, shredded carrots, kimchi, and chopped scallions. "This ramen bowl makes a great lunch or dinner in under 15 minutes, and is full of protein, fiber, vitamins, minerals, and gut boosting bacteria," Hahn remarks. It’s great on its own, but pairs well with cucumber salad, pot stickers, shrimp, chicken, or tofu. If you have leftovers, Hahn says everything will last up to a week, but suggests keeping the ingredients separate, and assembling before eating.
Enjoy this vegetarian kimchi ramen bowl recipe anytime, alongside potstickers, cucumber salad, or spicy tofu.
- 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
- soy sauce
- sesame seeds
- Put the oil into a frying pan, and heat to medium-high. Add the mushrooms, and sautée for 8 minutes, stirring frequently.
- 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.
- 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.
- 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.
|Calories per Serving||280|
|Total Fat||10.7 g|
|Saturated Fat||1.6 g|
|Trans Fat||0.0 g|
|Total Carbohydrates||31.9 g|
|Dietary Fiber||11.5 g|
|Total Sugars||10.3 g|
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.