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.
Ingredients:

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
instructions:

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

 


RECIPE AND PICTURE CONTRIBUTED BY @pegonaplate