Warming Kimchi Ramen

2 portions - 20 mins

A fragrant, nourishing bowl to warm you from the inside out. Umami-rich miso and kimchi combine with garlic, ginger and a touch of chilli in a silky broth. Served with steak, noodles, protein and crisp vegetables.

• Ingredients

  • 2 tsp sesame oil

  • 2 garlic clove, pressed

  • 2 tsp fresh ginger, grated

  • 2 tbsp kimchi

  • 2 tsp chilli flakes to taste

  • 2 tsp miso paste

  • 600ml vegetable stock

  • 200ml mylk

  • 2 tsp soy sauce

  • 2 tsp rice vinegar

  • 2 servings of noodles (our fave is Itsu’s soba noodles)

  • 2 carrots, julienned

  • 1 bok choy, chopped

  • Toasted sesame seeds, for topping

  • Fresh coriander, for topping

  • Fresh chilli, for topping

  • 2 eggs

  • 2 sirloin steak

  Soy Marinade

  • 2 tsp soy sauce

  • 2 tsp sesame oil

  • 2 tsp fresh ginger, grated

  • Pinch of salt & pepper

• Method

  STEP 1.
  Combine the marinade ingredients together in a bowl and pour over the steak in a suitable dish.
  Leave to the side whilst you prepare the rest of the ramen.

  STEP 2.
  Boil a half full kettle.
  Cut and prepare the veg.
  In a pot, heat the sesame oil. Add the garlic and ginger and sauté 30 seconds until fragrant.
  Add the kimchi and chilli flakes, stir for a couple of minutes to release the flavour.
  Stir in miso paste, soy sauce, vegetable stock and mylk.
  Bring to a gentle simmer and then add the rice vinegar.
  
  STEP 3.
  Heat a small drizzle of oil in a pan over medium-high heat.
  Use prongs to hold the steak so the fat is against the pan, sear for a minute until golden.
  Sear 3-5 mins per side for medium-rare.
  Set aside to rest for 5 minutes whilst you continue the recipe.

  STEP 4.
  Add the bok choy and carrots to the simmering broth.
  Add the noodles, according to the package directions (usually a couple of minutes).
  Once ready, pour the broth and noodles into a bowl.

  Thinly slice the steak and add to the ramen. Top with extra kimchi if desired, sesame seeds, fresh coriander and chilli slices.

• Benefits

  • Fermented ingredients include miso and kimchi.

  • Naturally high in protein.

  • Noodles and vegetables like carrot and bok choy add fibre, texture and slow-burning carbohydrates.

  • Sesame oil and seeds contribute healthy fats and minerals.

  • Fresh coriander contains naturally occurring plant compounds.