Ingredients
Produce
- 4 asian soy sausages
- 200g Char shao roll
- 200g enoki mushrooms
- 200g king oyster mushrooms
- 100g shiitake mushroom caps
- 4-6 green onions, 2 inch lengths
- 1/2 cup cabbage Kimchi
Carbohydrates
- 1 packet instant ramen noodles
- 250 - 300g tofu
- 50 - 100g Korean rice cakes
Seasonings
- 1/2 Tbsp Korean fermented chili paste
- 2 Tbsp Korean chili flakes
- 1 Tbsp garlic, minced
- 1/8 tsp black pepper, ground
- 1/2 Tbsp sugar
Liquids
- 4 cups chicken stock
- 1 Tbsp soy sauce
- 1 Tbsp rice wine
- 1/3 cup vegan cheeze sauce
Instructions
- Cut and assemble the ingredients. 1.Assemble the main ingredients (except for instant ramen noodles, rice cakes, green onion and cheese) in a shallow pot. Add the sauce in the middle. Pour the stock in the corner of the pot. Close the lid and boil it on medium high heat until the stock starts to boil (about 8 mins).
- Add the remaining ingredients - instant ramen noodles, rice cakes, green onion and cheese on top of the pot and boil uncovered until the noodles are cooked (about 2 to 3 mins). Reduce the heat to low (if you're cooking on a portable burner and sharing the food at the dinning table).
- Start dishing out soup, protein and vegetables onto your own soup bowl. Serve with steamed rice (& with other Korean side dishes).
Notes
- To be perfectly honest, i usually pack all the produce ingredients and carbohydrates into a large claypot (shallow but broad) leaving the noodles in the centre.
- I mix the liquids and the seasonings together (except the stock) until smooth, pour it onto the noodles, then pour the stock around the sides, cover and bring it to the boil. I also don;t mind the soggy noodles so i enjoy leftovers reheated.
- you can sub ingredients you don't have, change the ratios, whatever is fine.
- If you use chicken flavoured ramen, you can use the flavour packet.