Salty Ramen with Leek and Kimchi

Name: Salty Ramen with Leek and Kimchi
Yield: 1 serving
Cuisine: American
Ingredients: 1 packet Instant ramen noodles; 1/2 Leek; 50 grams Kimchi; 1 Egg

cookpad.japan @cookpad_jp

I like eating ramen topped with leek in spicy rayu oil, and one day I wondered if it would work with kimchi. I gave it a try, and yes, it worked nicely.

For 1 serving. Recipe by Kanakana higurashi

I like eating ramen topped with leek in spicy rayu oil, and one day I wondered if it would work with kimchi. I gave it a try, and yes, it worked nicely.

For 1 serving. Recipe by Kanakana higurashi

cookpad.japan @cookpad_jp

I like eating ramen topped with leek in spicy rayu oil, and one day I wondered if it would work with kimchi. I gave it a try, and yes, it worked nicely.

For 1 serving. Recipe by Kanakana higurashi

I like eating ramen topped with leek in spicy rayu oil, and one day I wondered if it would work with kimchi. I gave it a try, and yes, it worked nicely.

For 1 serving. Recipe by Kanakana higurashi

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Ingredients

1 serving

1packet Instant ramen noodles
1/2Leek
50 gramsKimchi
1Egg

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Steps

1

Slice the white part of the leek into very fine strips (this is called "white-hair leek"), then soak in water.
2

If the kimchi cabbage pieces are large, cut into easy to eat pieces.
3

Boil the ramen, following the instruction on the packet.
4

When the noodles have been in the hot water for 2 minutes, add a lightly beaten egg and simmer for a minute.
5

Turn off the heat, let the soup dissolve and then transfer to a serving bowl.
6

Top the noodles with the drained leek slices and kimchi, sprinkle sesame that came with the packet of noodles, and it's done.