Cheese and Kimchi Ramen
Inspired by the kimcheese udon in Chapter 5 of
(translates to Oh! Noodles!), a manga series that my daughter, Alex, has been enjoying.
This cheese and kimchi ramen is seriously good.
any variety that melts well (see notes after the recipe)
with the juice
(see notes after the recipe)
shimeiji was used here but oyster mushrooms; enoki or shiitake will be just as good
finely sliced scallions
In a small pan, cook the noodles and soup pack in boiling water according to package directions.
When the noodles are partially done, arrange the mushrooms, pork slices and the kimchi (cut into smaller pieces if large) along the edges of the pan.
Drizzle in the kimchi juice.
Continue boiling until the noodles and mushrooms are cooked through, and pork and kimchi are heated through.
With the heat off, lay the cheese slices on top and cover the pan just long enough for the cheese to melt.
Carefully slide the contents of the pan into a bowl.
Drop the egg yolk at the center of the bowl.
Garnish with sliced scallions and chili flakes.
Serve your cheese and kimchi noodles hot.
Cheese and Kimchi Ramen https://devour.asia/cheese-and-kimchi-ramen/ April 1, 2020