Peg on a Plate Kimchi Ramen – Bones and Marrow Broth Company

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

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