Healthy Homemade Kimchi Ramen
Try this Healthy Homemade Kimchi Ramen recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 2
vegan
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
dairy free
pescatarian
- 3 cups water
- 1 teaspoon sesame oil
- 1 teaspoon smoked paprika
- 1 scallion
- 1 teaspoon rice vinegar
- 1 teaspoon low sodium soy sauce
- 1/4 cup bean sprouts
- 1/2 cup well fermented kimchi
- 1 tablespoon white rice wine
- 1 teaspoon extra light olive oil
- 1/2 teaspoon korean red chili flakes
- 1/4 teaspoon himalayan/sea salt
- a few sprinkles szechuan peppercorns
- 2 packets organic ramen (i used koyo)
- 1-2 tablespoons well fermented kimchi
- Carbohydrate 1.93843666666667 g
- Cholesterol 0 mg
- Fat 4.66650833333333 g
- Fiber 0.730366677661737 g
- Protein 0.852113333333333 g
- Saturated Fat 0.658761666666667 g
- Serving Size 1 1 Serving (389g)
- Sodium 147.837000012021 mg
- Sugar 1.20806998900493 g
- Trans Fat 0.181763333333333 g
- Calories 50 calories
Add the 3 cups of water, kimchi, bean sprouts, white rice wine, olive oil, sesame oil, rice vinegar, paprika, soy sauce, Korean red chili flakes, salt, Szechuan peppercorns and ramen in a small/medium saucepan.Bring it to a boil, and continue to cook on boiling heat for a total of 8-10 minutes until the ramen is soft to eat.Meanwhile, slice the scallions into super thin strips and put it in ice water for a few seconds to let it curl up a bit.Once the ramen is ready, spoon it onto one or two bowls, then garnish with the scallion and a tablespoon or two of fresh kimchi.
