Kimchi And Ramen Noodle Soup Recipe

ingredients

12 dried medium shiitake mushrooms
8 cups basic chicken, pork, or beef stock, or water
1/3 cup dark soy sauce
2 cups cabbage kim chi, leaves cut into 1 1/2-inch pieces
8 ounces Ramen noodles
12 ounces skinless chicken breast or pork tenderloin, thinly sliced against the grain
18 medium blue tiger shrimp, heads and shells removed, butterflied, and deveined
4 scallions, root and dark green ends trimmed, and 6-inch stalks sliced into thin rounds

directions

Put the shiitakes in a bowl with hot water to cover, then set a plate over the bowl to prevent steam from escaping. Let stand until the mushrooms rehydrate and soften, about 30 minutes (or longer, depending on the size of the mushrooms).

Squeeze the mushrooms between the palms of your hands to get rid of the excess water. Using a paring knife, remove any hard stems from the mushrooms and julienne the caps. Reserve the soaking liquid.

Bring the stock or water to a boil in a medium pot over high heat. Reduce the heat to low and add the soy sauce, kimchi, and shiitakes. Simmer until the mushrooms are tender and the broth has taken on a strong kim chi flavor, about 15 minutes.

Bring a pot of water to a boil over high heat. Cook the ramen noodles, untangling them occasionally with chopsticks, until done, about 3 minutes. Drain and divide among individual large soup bowls. In the same pot (and if using), add the chicken, pork, or beef, and cook until opaque and cooked through, about 2 minutes.

Use a slotted spoon to transfer and divide the meat equally among individual bowls. Add the shrimp to the same pot of boiling water and cook until opaque but still vibrant pink, 1 to 2 minutes. Drain and divide equally among each serving. Ladle the broth, taking care to include kimchi and mushrooms, over each serving. Garnish with scallions and serve.

nutrition data