INGREDIENTS
Dashi broth
3 dried shiitake mushrooms
1 3x3 inch dried kelp piece
1/2 onion, peeled, left whole
2 garlic cloves, whole
1 tbsp dried shrimp
5 dried anchovies, guts removed
6 cups water
Stew
1/2 onion, sliced
1 carrot, sliced on a bias
2 cloves garlic, minced
1/2 can spam, sliced
4 ounces pork belly, cut into 1 1/2 inch pieces
1 cup kimchi, chopped
4 ounces tofu, sliced
1 cup rice cakes, fresh
1 package instant ramen noodles
Seasoning spice
2 tbsp Korean red chili powder (gochugaru)
1 tbsp Korean red chili paste (gochujang)
1 tbsp soy sauce
1 tbsp rice wine
DIRECTIONS
- Prepare dashi broth. Combine all ingredients from dried mushrooms to water in a medium stock pot. Bring to a boil over high heat. Reduce to a simmer and cook for 20 minutes. Remove from heat and strain stock, discarding ingredients.
- Heat wide pot over medium-high heat. Add 1 tbsp oil and saute onion, carrot and garlic. Cook until onions have softened, about 3-4 minutes. Arrange the spam, pork belly, kimchi, tofu and rice cakes in the pot. Pour in the dashi broth and bring to a boil.
- Mix together the seasoning spice from the red chili powder to the rice wine. Add to the soup and mix together. Reduce heat to a simmer and cook for another 5 minutes.
- Add the ramen noodles and cook until done, about 3-5 minutes. Remove from heat and serve.
Source : Cherry on My Sundae
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