Spicy Kimchi Ramen

If you're a fan of bold flavors and nourishing meals, this Spicy Kimchi Ramen is a must-try recipe. Combining the tangy and spicy essence of kimchi with a rich, umami-filled vegetable broth, this dish brings comfort food to a whole new level. The broth, infused with dried shiitake mushrooms and kombu, offers a depth of flavor complemented by the subtle sweetness of maple syrup. Topped with sautéed enoki mushrooms, crispy air-fried tofu, and fresh bok choy, every bite is a delightful mix of textures. Whether you're a ramen enthusiast or new to plant-based cooking, this recipe is sure to satisfy your cravings and impress your taste buds. Dive into a bowl of this savory goodness for an authentic Korean-inspired dining experience at home!

Ingredients:

For Broth:

- 1 tablespoon oil

- 1½ cups kimchi, finely chopped (reserve more for topping)

- 2 green onions, sliced (white and green parts separated)

- 1 liter vegetable broth

- ¼ cup kimchi juice

- 3 dried shiitake mushrooms

- 1 piece kombu seaweed (2x4 inches or 5x10 centimeters)

- ½ tablespoon grated ginger

- 1 tablespoon miso

- 2 teaspoons maple syrup or sweetener

- ¼ teaspoon ground white pepper

- ½ tablespoon coconut aminos

- 1 tablespoon gochujang paste

*Sauteed Enoki Mushrooms:*

- 150 grams enoki mushrooms (5.3 ounces), separated into bite-size bunches

- ½ tablespoon oil

*Other Toppings:*

- ½ cup raw kimchi

- ½ cup air-fried extra-firm tofu

- Baby bok choy

- Sliced red onion

- Nori flakes or furikake for garnish

*Ramen:*

- 2 servings ramen noodles

Instructions:

1. **Prepare the Broth:**

- Heat oil in a 2-quart (or larger) saucepan over medium heat. Add the chopped kimchi and white part of the green onions. Sauté for about 5 minutes, until slightly caramelized.

- Add vegetable broth, kimchi juice, shiitake mushrooms, kombu, and ginger. Bring to a boil, then lower heat and simmer for 25 minutes to infuse flavors. Meanwhile, start boiling water for the noodles.

2. **Saute the Enoki Mushrooms:**

- In a small skillet, heat ½ tablespoon oil over medium-high heat. Add enoki mushrooms and cook until browned and blistered, about 5 minutes. Set aside.

3. **Cook Noodles and Blanch Bok Choy:**

- Boil noodles in a separate pot according to package instructions until al dente. Transfer noodles to serving bowls.

- Blanch bok choy in boiling water for 1-2 minutes, until bright green. Drain and set aside.

4. **Finish the Broth:**

- Remove shiitake mushrooms and kombu from the simmering broth. Stir in miso, maple syrup, white pepper, coconut aminos, and gochujang until fully dissolved.

5. **Assemble and Serve:**

- Pour broth over the noodles in each bowl. Distribute sautéed enoki mushrooms, raw kimchi, air-fried tofu, bok choy, sliced red onion, and green onion tops over the noodles.

- Garnish with nori flakes or furikake. Serve immediately and enjoy!