Spicy and savory with a little hint of mint. The spicy Kimchi Miso Ramen recipe is so delicious.
Our Spicy Miso Kimchi Ramen recipe is very high on the Umami scale with the fermented savory of Kimchi and the spicy black bean paste. This rich, dark and tangy broth makes this bowl one for a late-night light bite. Fresh mint is a great balance to the bean paste and it’s very surprising.
This Spicy Miso Kimchi ramen recipe makes 2 servings and takes only 15 minutes.
Ingredients
- 2 Miso Ramen kits BUY NOW>>
- 1 Package Hakubaku Miso soup + 1 Tbsp water
- 2 Tbsp spicy black bean paste
- 1 Tbsp oil
- 1 clove garlic, chopped
- 2 cups sliced mixed mushrooms ( shitake and oyster)
- 3 cups chicken stock
- 2 Tbsp kimchi juice
Toppings
- Cooked, shredded chicken Sliced
- Chopped scallions
- Mint
- Toasted sesame seeds
- Kimchi
Fresh Mint is the balance to the Kimchi
Directions
- In a small bowl add the Hakubaku Miso Packet and water. Mix until a paste is formed. Add the black bean paste and mix until all of the ingredients are incorporated.
- In a medium pot over medium heat add the oil, garlic, and mushrooms. Cook for 5 minutes, stirring frequently until the mushrooms are golden.
- Add the miso black bean paste, chicken broth, and kimchi juice. Stir until all of the ingredients are incorporated and bring to a boil.
- Add the Hakubaku Ramen to the boiling broth and cook for 2 minutes.
- Add the ramen to a bowl and top with the chicken, scallions, mint, sesame seeds, and kimchi.
- Enjoy!
