Recipe Name:	Kimchi Ramen	Difficulty:	Easy
Source:		Serving Size:
Ethnicity:	American	Comments:
Base:	Vegetable
Course:	Appetizer
Preparation Time:	0-10 Minutes

Ingredients: 2 Tablespoon(s) Vegatble Oil 1 Pound(s) Chicken breast (optional - boil and shred w/fork) 3/4 Cup(s) Thin Sliced Shitake mushrooms (fresh or rehydrated) 2 Each(s) Garlic cloves or 2 tsp minced garlic 1 Cup(s) Kimchi, chopped 1/2 Cup(s) liquid from Kimchi 1 Tablespoon(s) Soy Sauce 1 Tablespoon(s) Gochujang paste 4 Cup(s) Chicken broth 6 Ounce(s) Instant Ramen or Buckwheat or Sweet Potato Noodles 1/2 Cup(s) Green Onion 2 Each(s) Soft boiled eggs

Directions: Note: this recipe can easily be expanded. For more spice you can increase the Gochujang paste. 1. Heat vegetable oil in a small pot over medium heat. Add mushrooms and sauté for 3-4 minutes, until softened and starting to brown. Add garlic and continue cooking for 1 minute. (2 tablespoons vegetable oil, ¾ cup thinly sliced shiitake mushrooms, 2 cloves garlic) 2. Add in kimchi and continue cooking for 2-3 minutes. (1 cup kimchi) 3. Add in kimchi liquid, soy sauce and gochujang and stir well. Pour in chicken broth and bring to a boil. Reduce heat and simmer for 5-10 minutes. (½ cup liquid from kimchi, 1 tablespoon soy sauce, 1 tablespoon gochujang paste, 4 cups chicken broth) 4. If you're using the precooked and shreded chicken put it in now (1lb Chicken boiled and shreded). 5. Meanwhile, cook instant ramen according to package directions. Drain and set aside. (6 ounces instant ramen or buckwheat or sweet potato noodles). 6. Divide the ramen noodles between two bowls and pour the broth over the top. Serve with green onion and soft boiled egg. (½ cup thinly sliced green onion, 2 soft boiled eggs)

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