Miso Kimchi Ramen

What's in it

11 parts read from its 11 ingredient lines and its title.

Broth base

• Chicken “4 cups low sodium vegetable broth or low sodium chicken broth”
• Vegetable or mushroom “4 cups low sodium vegetable broth or low sodium chicken broth”
• Instant noodle seasoning packet “2 packages fresh or dried ramen noodles (6 ounces fresh per bowl, or 3 ounces dry)”

Tare and seasoning

• Miso “2 tablespoons white or awase miso paste (add an additional ½ tablespoon for saltier broth)”

Noodles

• Dried ramen noodles “2 packages fresh or dried ramen noodles (6 ounces fresh per bowl, or 3 ounces dry)”
• Instant noodles “2 packages fresh or dried ramen noodles (6 ounces fresh per bowl, or 3 ounces dry)”

Toppings

• Scallion or negi “2 scallions, chopped”
• Bean sprouts “1 cup bean sprouts”
• Sweet corn “½ cup canned corn, drained (optional)”
• Kimchi “100g kimchi, chopped with its juices”
• Chili flakes or togarashi “2 teaspoons gochugaru”

Against the usual Miso

It has 4 of the 5 parts of the usual Miso ramen: miso, bean sprouts, sweet corn and scallion or negi. Not on it: butter.

Less usual for the style: instant noodle seasoning packet (in 21% of Miso recipes), kimchi (in 7% of Miso recipes) and chili flakes or togarashi (in 18% of Miso recipes).

A broth seasoned with miso, usually over thick, curly noodles, with bean sprouts, ground pork, corn and butter as in Sapporo, where it began, or chashu and scallion.