Peg on a Plate Kimchi Ramen

A big bowl of ramen topped with tofu, kimchi, mushrooms and seaweed, with Bones & Marrow Ramen broth in the background.

2 tsp. peanut oil (can sub with canola or sunflower)
2 tsp. sesame oil
4-5 shittake mushrooms caps sliced thin, discard stems
1/2 cup kimchi, roughly chopped and divided in half
1 Tbsp. gochujang
1 Tbsp. honey
1 c. water 
1 container of thawed Bones & Marrow Ramen broth 
1/2 c. diced firm tofu 
2 packages of ramen noodles (of your choice)
Garnishes: with roasted nori sheets, Enoki mushrooms, green onion, sesame seeds
Yield: 2 servings

Add peanut oil & sesame oil to a pot, heat on medium
Sautée shitake mushrooms and half the kimchi for one minute
Mix in gochujang and honey
Deglaze the pot with water

Add Bones & Marrow’s Ramen Bone Broth, bring to a boil

Add tofu and turn off heat
Taste broth and adjust seasoning accordingly by adding salt or water (the saltiness will depend highly on the kimchi)
Cook ramen noodles in a separate pot according to instructions 
Drain and add the noodles to two bowls

Use a slotted spoon to pull out the kimchi, mushrooms, and tofu, divide evenly on top of the noodles (off the the side for a nice presentation)

Ladle in the broth evenly between the two bowls
Add remaining Kimchi on top of noodles
Add garnishes such as nori, enoki mushrooms, green onion, sesame seeds