Healthy Homemade Kimchi Ramen

• Produce

  • 1/4 cup Bean sprouts
  • 1/2 tsp Korean red chili flakes
  • 1 Scallion

• Condiments

  • 1 tsp Soy sauce, low sodium

• Baking & Spices

  • 1/4 tsp Himalayan/sea salt
  • 1 tsp Paprika, smoked
  • 3 sprinkles Szechuan peppercorns

• Oils & Vinegars

  • 1 tsp Olive oil, light
  • 1 tsp Rice vinegar
  • 1 tsp Sesame oil

• Prepared

  • 9/16 cup Well fermented kimchi

• Beer, Wine & Liquor

  • 1 tbsp White rice wine

• Liquids

  • 3 cups Water

• Other

  • 2 packets Organic ramen (i used koyo

Found on divinehealthyfood.com

Ingredients

• 3 cups water
• ½ cup well fermented kimchi
• ¼ cup bean sprouts
• 1 tablespoon white rice wine
• 1 teaspoon extra light olive oil
• 1 teaspoon sesame oil
• 1 teaspoon rice vinegar
• 1 teaspoon smoked paprika
• 1 teaspoon low sodium soy sauce
• ½ teaspoon Korean red chili flakes
• ¼ teaspoon Himalayan/sea salt
• A few sprinkles Szechuan peppercorns
• 2 packets organic ramen (I used Koyo)
• 1 scallion
• 1-2 tablespoons well fermented kimchi

Directions

• 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.