Kimchi Ramen Bowl Recipe

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. 

Wellness coach Miriam Hahn brings us this recipe for kimchi ramen bowl and says, "I love incorporating fermented foods in my diet, and especially love kimchi because it's spicy, and has such a good flavor. The health benefits of kimchi are powerful and you only need a small amount to gain the affects" (via Healthline). This ramen bowl combines delicious noodles with a mix of cooked and raw vegetables, and uses the kimchi liquid to create a spicy, rich broth to take this ramen bowl from ordinary to spectacular. 

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.

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."

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.

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.