Prawn, chicken and kimchi ramen
This comforting ramen bowl features a deeply flavoured, spicy gochujang and ginger broth paired with tender chicken, prawns, and tangy kimchi. Shiitake mushrooms, fresh spinach, and a soft-boiled egg create layers of satisfying textures. Serve piping hot with freshly cooked ramen noodles for the ultimate warming meal.
Ingredients
- Chicken stock750 ml
- Vegetable oil2 სუფრის-კოვზი
- Garlic2 კბილი
- gochujang paste1 სუფრის-კოვზი
- Egg2 ცალი
- Soy Sauce15 ml
Instructions
4 steps- 1
Add the chicken stock and prawn shells to a large saucepan and simmer over a low heat for 20 minutes to infuse. Strain the stock through a sieve into a jug or pan and keep warm.
- 2
Place the oil in a frying pan over a medium heat, then add the ginger and garlic and sauté for 2-3 minutes. Add the infused stock and the gochujang paste and cook for a further 2 minutes.
- 3
Add the mushrooms, followed by the prawns and chicken, and poach gently without boiling for 2-3 minutes.
- 4
Meanwhile, cook the noodles according to packet instructions. When soft, put the noodles and spinach in a serving dish and ladle the hot ramen broth over the top. Garnish with the egg, some kimchi, spring onions, edamame and chilli. Season to taste with soy sauce.
Nutrition
1 serving ≈ 775 g
Nutrition values are estimates. - means data is unavailable.
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