Kimchi Miso Ramen

Kimchi miso ramen is a fusion dish that combines Korean kimchi, Japanese miso, and ramen noodles. The origins of this dish are not clear, but it likely emerged as a result of cultural exchange between Japan and Korea. Kimchi miso ramen likely originated in Japan, where ramen is a popular dish and various regional variations exist. In recent years, there has been a trend in Japan of incorporating Korean ingredients and flavors into Japanese cuisine, including kimchi.

 2 cups water
 2 tsp dashi powder
 1 cup kimchi
 1 tbsp gochujang
 ⅛ cup miso paste
 200 g ramen noodles(precooked)
Garnish
 2 soft cooked eggs

Eggs
1

  • Place the eggs on trivet into pressure cooker.
  • Pressurize to 40kpa and cook for 3 minutes.
  • Rapidly release pressure.
  • Transfer eggs into ice bath.
  • Peel eggs and set them aside.

Soup
2

  • Pour two cups of water in to the sauce pan.
  • Add dashi powder and mix to combine.
  • Incorporate kimchi and noodles and bring to light simmer.
  • Check if your noodles are cooked (1-2 minutes).
  • Place out of heat and add gochujang and miso paste.
  • Use sieve to make sure that both are well dissolved into soup.

...garnish
3

  • Pour in to the bowls.
  • Garnish with the egg and sprinkle with sesame seeds.