Kimchi Ramen with Green Onion

Kimchi (fermented cabbage with a spicy, pickle-y flavor) is a delicious addition to ramen, and we love this version that makes kimchi the star of the show.

INSTRUCTIONS

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Heat the olive oil in a large pot over medium heat. Trim the base of the bok choy and cut it in half. Sear both sides, about 2 minutes, until slightly brown and tender. Remove from pot and set aside.

In the same pot, add the onions, garlic and ginger. Cook until the edges of the onions start to brown, about 2 minutes. Add the beech mushrooms and cook until they begin to soften, about 1 minute. Add ¼ cup broth and deglaze the brown bits on the bottom of the pot. Add the rest of the broth and simmer for about 20 minutes (though you can cook longer for a deeper flavor). Stir in the white rice wine and sesame oil to the broth. Season to taste with salt.

Meanwhile, in a separate pot, fill with water and bring to a rolling boil. Add the noodles and gently separate with chopsticks or a fork. Cook for 2 minutes. Scoop out the noodles, then run them under cold water briefly to prevent overcooking.

Add noodles, bok choy, cilantro and kimchi to serving bowls, pour the broth over the top and sprinkle with green onions and red chili flakes. Squeeze the lemon over each bowl. Add soy sauce to taste. Serve hot.

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