Delicious Kimchi Ramen
This delicious kimchi ramen is a great recipe if you want to elevate your ramen noodle soup with spicy, sweet and savory flavors. The kimchi gives this soup a nice kick!
Servings: 4
Calories: 344kcal
Ingredients
- ½ pound pork tenderloin
- 1 tablespoon Chinese 5 spice powder
- 1 tablespoon fresh ginger grated
- 1 tablespoon garlic minced
- 2 tablespoons soy sauce
- 3 tablespoons sesame oil
- 1 tablespoon canola oil
- 5 cups water
- 2 chicken-flavored instant noodles the single serve packages
- ½ cup kimchi
- green onions sliced (to garnish)
- fresh cilantro leaves to garnish
- sriracha sauce optional
- salt and pepper
Instructions
- Place the pork tenderloin in a plastic bag with the Chinese 5 spice, ginger, garlic, soy sauce and sesame oil. Seal the bag, massage it to coat the pork and marinate for 30 minutes in the fridge.½ pound pork tenderloin, 1 tablespoon Chinese 5 spice powder, 1 tablespoon fresh ginger, 1 tablespoon garlic, 2 tablespoons soy sauce, 3 tablespoons sesame oil
- Remove the pork from the marinade. Season it with some salt and pepper.
- Heat a large heavy pot to medium-high heat, add the canola oil and sear the pork until browned on all sides (about 8-10 minutes). Remove from heat.1 tablespoon canola oil
- Remove the pork and reserve it. Drain the oil from the pot. Keeping the browned cooked-on bits in the pot will add flavor to your soup.
- In the pot, combine the water with the 2 flavor packets that came with the instant noodles. Return to the stove over medium-high heat.5 cups water
- Bring the broth to a boil and then lower heat to a simmer, scraping the browned bits at the bottom so that they loosen. Return the pork to the pot and simmer for 10-15 minutes, until the internal temperature of the pork reaches 145°F.
- Remove the pork from the broth to a cutting board. Strain the broth through a fine mesh strainer. Return the broth to the pot.
- Bring the broth to a boil, add the noodles and cook for 3 minutes.2 chicken-flavored instant noodles
- While the noodles are cooking, slice the pork.
- Serve in bowls with the pork slices and kimchi, divided evenly. Top with the green onions, fresh cilantro and Sriracha sauce if you like a little more kick.½ cup kimchi
Notes
- Vegetable tweak: If you wish to add more vegetables other than the kimchi, I recommend baby spinach or kale because of their vitamins and minerals and they will mix well into the soup.
- Fridge storage: Leftover soup should be covered and stored in the fridge for up to 3 days. Reheat on the stove.
- Freezer storage: I would recommend removing the noodles from the soup before freezing. When you reheat it, you can use a fresh pack of ramen. Make sure to cool the soup first, use airtight containers and freeze for up to 3 months. Thaw in the fridge.
- Asian technique: To savor ramen the Asian way, begin by bringing the bowl up close. Take a few sips of the broth, then slurp the noodles swiftly, aiming for a finish within 5 minutes, without any interruptions. Slurping the soup will cool the noodles and intensify the flavor.
Nutrition
Calories: 344kcal | Carbohydrates: 31g | Protein: 18g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 1324mg | Potassium: 398mg | Fiber: 2g | Sugar: 1g | Vitamin A: 18IU | Vitamin C: 2mg | Calcium: 57mg | Iron: 4mg
