Ingredients with Measurements:
- 4 packs of ramen noodles
- 4 cups of chicken or vegetable broth
- 1/4 cup of gochujang paste
- 1/4 cup of soy sauce
- 2 tablespoons of sesame oil
- 1 tablespoon of minced garlic
- 1 tablespoon of grated ginger
- 1 cup of sliced mushrooms
- 1 cup of sliced carrots
- 1 cup of sliced bok choy
- 4 boiled eggs
- 1/4 cup of sliced green onions
- 1/4 cup of sliced jalapeños
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Strainer
- Mixing bowl
- Ladle
Step-by-step instructions:
1. Cook the ramen noodles according to the package instructions. Drain and set aside.
2. In a large pot, heat the sesame oil over medium heat. Add the garlic and ginger, and sauté for 1-2 minutes until fragrant.
3. Add the sliced mushrooms, carrots, and bok choy to the pot. Sauté for 3-4 minutes until the vegetables are slightly softened.
4. Add the chicken or vegetable broth to the pot and bring to a boil.
5. In a mixing bowl, whisk together the gochujang paste and soy sauce until well combined.
6. Add the gochujang mixture to the pot and stir well.
7. Reduce the heat to low and let the soup simmer for 10-15 minutes.
8. Season with salt and pepper to taste.
9. Divide the cooked ramen noodles among four bowls.
10. Ladle the gochujang broth over the noodles.
11. Top each bowl with a boiled egg, sliced green onions, and sliced jalapeños.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 15g
Carbohydrates: 60g
Protein: 20g
Substitutions for ingredients:
- You can use any type of broth you prefer, such as beef or pork broth.
- If you don't have gochujang paste, you can use sriracha or another spicy sauce.
- You can use any type of mushrooms you prefer, such as shiitake or oyster mushrooms.
Variations:
- Add cooked chicken, beef, or tofu for extra protein.
- Add other vegetables such as spinach, bean sprouts, or bell peppers.
- Use udon noodles instead of ramen noodles.
Tips and tricks:
- To make the boiled eggs, bring a pot of water to a boil. Gently add the eggs and let them boil for 6-7 minutes. Remove from heat and let them cool before peeling.
- If you want a spicier soup, add more gochujang paste or sliced jalapeños.
- To make the soup vegetarian, use vegetable broth and omit the boiled eggs.
Storage instructions:
Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in a large bowl and garnish with sliced green onions and jalapeños.
Garnishes:
Sliced green onions and jalapeños.
Pairings:
Serve with a side of kimchi or pickled vegetables.
Suggested side dishes:
Kimchi, pickled vegetables, or a side salad.
Troubleshooting advice:
- If the soup is too spicy, add more broth to dilute the heat.
- If the soup is too salty, add more water or broth to balance the flavor.
Food safety advice:
Make sure to cook the ramen noodles and boiled eggs thoroughly to prevent any foodborne illnesses.
Food history:
Gochujang is a Korean fermented chili paste that has been used in Korean cuisine for centuries.
Flavor profiles:
Spicy, savory, and slightly sweet.
Serving suggestions:
Serve the soup hot and enjoy as a comforting meal.
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Region: Korean