Kimchi Ramen

“People are put on earth for various purposes; I was put on earth to do this. Eat noodles right here.”

—Anthony Bourdain.

Tony, I am sad to see you go. Thank you for sharing your respect and irreverence for fine dining, your openness to all people, and your love for something delicious the world over. I believe that sharing and respecting another person’s food, no matter how alike or different, fine and humble, is the path across all barriers towards a deep human connection. You taught me that—and how to love eating all things, especially noodles.

In the spirit of eating noodles, reposting this recipe that I return to again, and again, and again.

Gather

  • 2 packages of ramen noodles (spice packet removed)
  • 1 tsp toasted sesame oil,
  • 1 medium onion
  • 8 oz mushrooms
  • 4 garlic clove
  • 1-inch ginger
  • 6 cups water or stock
  • 2 cups kimchi
  • 1 tsp fish sauce
  • 1 tsp soy sauce
  • 3 tbsp gochujang
  • 8 oz firm tofu
  • 8 scallions

Make

  • Prep: Boil a stockpot of water and cook the ramen to package instructions (make sure to drain and rinse with cold water when finished to stop the cooking).
    Clean and slice the mushrooms. Peel and mince the garlic and ginger.
    Cut the tofu into 1⁄4-inch slices. Slice the scallions thinly.
  • Cook: In a dutch oven, add the sesame oil over medium heat. Saute the onion and sliced mushrooms until they are starting to soften. Add the garlic and ginger, cooking for about 30 seconds until fragrant. Add the water or stock, kimchi, fish sauce, soy sauce, and gochujang. Bring to a simmer and taste the seasoning – add a small splash of soy sauce if more salt is needed. Just before serving, add tofu and stir gently to combine.
  • Assemble: Add the ramen noodles to bowls. When tofu is heated through, ladle the soup over noodles, garnish with scallions.

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