Free shipping for new customers with an order value of €25 or more (DE and AT) with code FREUND
Kimchi meets Ramen - eine perfekte Symbiose. by Lena

By Timo Meyer

Kimchi meets ramen - a perfect symbiosis. by Lena

Ramen is a special kind of noodle soup. The pleasantly salty and exotic seasoning makes the Japanese cult dish unique. The Korean side dish kimchi is also in many ways and it was not without reason that it was declared an intangible UNESCO World Heritage Site. If you combine both, a real taste explosion is inevitable. It's not without reason that Kimchi Ramen is one of the most popular ready meals. We'll now show you how you can prepare the whole thing yourself with fresh ingredients: 🍜


    • 525ml Ramen Organic Soup Base Shoyu – Seaweed
    • 200g ramen noodles
    • Salt pepper
    • 4 baby bok choy
    • 150g dried shiitake mushrooms
    • 1 egg (size M)
    • 3 tbsp oil
    • 1 tbsp miso paste
    • 1 handful of dried kimchi
    • 3/4 cup soy sauce
    • some ginger
    • some sake

    And so it goes:

    • Cook pasta in boiling salted water according to package instructions. Add dried kimchi so that the kimchi quickly softens in the hot broth. Cook the egg in a separate pot until soft, about 6 minutes.
    • Cook shiitake in soy sauce with ginger, a little water and sake for 15 minutes. Clean and halve the mushrooms. Heat the pan, fry the mushrooms for about 5 minutes and also sauté the pak choi briefly.
    • Heat the miso soup base (do not boil) and stir in the miso paste. Peel and halve eggs. Divide noodles, bok choy, mushrooms and eggs into soup bowls. Pour the miso soup base and sprinkle with kimchi.