Ramen From Scratch

Yield: 2 Bowls
Author: Tyler
Time: 30 min

Ingredients

4-5 green onions, thinly sliced

About 4 oz mushrooms (5-6 caps) Sliced

2 garlic cloves, minced

2 packs top ramen

2 Eggs, soft boiled

2 tsp gochuchang paste

Kimchi to taste

14.5oz can chicken stock

Sesame seeds

Vegetable oil

Chinese 5 spice

Soy sauce

Rice Vinegar

Salt & pepper

Instructions

For Soft Boiled Eggs

Bring a small pot of water to a boil. Slowly lower eggs in one by one with a slotted spoon. Boil for 5-6 minutes. Rinse with cold water and set aside. Peel before adding to soup.

Broth

Prep work: Slice green onions, setting aside green parts for garnish. Slice mushrooms. Mince garlic

In a large stock pot or Dutch oven, heat 2 tbsps of oil. Add white parts of onion. Sauté for a minute and add mushrooms. Sauté for 2-3 minutes and add garlic. Stir in until fragrant. Deglaze with a dash of rice vinegar and soy sauce. Add 1 can of chicken stock and 1 equivalent can of water. Simmer for a few minutes. Add in kimchi, sesame seeds, Chinese 5 spice, salt, pepper and a dash of soy sauce.

In the same pot used for eggs, bring salted water to boil and add in one pack of ramen. Once cooked, pull noodles out with fork into a bowl. Ladle broth over noodles and add soft boiled egg and green onion garnish. Repeat with second pack of noodles.