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Note: if you make the stock with a bouillon cube, only add 1/4 of a cube or what would be meant for 125 ml, otherwise it will be too salty.
Ingredients
Ingredients
200 g chicken fillet, sliced or shrimp, or tofu
olive oil for cooking
1.5 L chicken or vegetable stock
3 tbsp white miso paste (I use Hikari)
3 - 4 eggs, soft boiled
135 g Japanese style ramen noodles (HakuBaku tastes best)
70 -100 g kimchi (optional)
180 g asparagus
For the sauce
50 ml yangnyeom sauce
or
2 garlic cloves, minced
3 tbsp tomato puree
1 tsp gochujang paste (Korean pepper paste, you can get it in all Asian stores)
50 ml water
1 tbsp sesame oil
1 tbsp honey
2/3 tbsp rice vinegar or other vinegar
For serving
sesame seeds
chives, chopped
Method
Method
To make the sauce, first heat a pan with a little olive oil. Add in the minced garlic and cook on low heat for 1-2 minutes. Mix the rest of the sauce ingredients and then add them to the pan. Simmer for 2-3 minutes and set aside.
To make the perfect soft-boiled eggs, boil them for about 6 minutes after the water starts bubbling.
Cut off the ends of the asparagus stems (2-3 cm). Heat some oil in a pan and add the asparagus. Cook for 3-4 minutes on medium heat, then remove from the pan and set aside.
In the same pan, cook the chicken / tofu, or shrimp. When the protein is golden and cooked through, add in half of the sauce. Stir and fry for a few minutes on low heat.
Pour the broth into a pot, add the miso paste, and half of the prepared sauce. To help the miso paste dissolve better, you can put the miso in a strainer, submerge it in the broth, and stir with a spoon until it dissolves.
Cook for 3-4 minutes, then add the noodles and boil according to the time indicated on the package. Towards the end, add the kimchi and the cooked protein.
Once the noodles are tender, pour the soup into bowls. Cut the eggs in half and place them on top, add the asparagus, and sprinkle with chopped chives and black sesame seeds.
Time: 20 min
Servings: 3
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