When you’re short on time (or just don’t feel like cooking) it’s tough to beat instant ramen.
Transform Instant Ramen into a Luxurious Bowl
But, if you’ve got 30 minutes, you can build a more flavorful ramen using just a few ingredients.
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My colleague Andrea Rivera Wawrzyn developed this simple recipe for Kids Can Cook Anything! With white miso, chopped cabbage kimchi, fresh ginger, and scallions mixed into a simple broth, it packs a wallop of flavor.
It makes two servings, so make it on a weeknight if you’re cooking for yourself and one other person, or if you’re making it for yourself and want the leftovers for lunch the next day.
Plus, everything cooks in one saucepan, meaning minimal cleanup.
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Add the toppings of your choice—we listed some of our favorites below!—to build on this flavorful foundation.
Makes 2 servings
- 1 tablespoon vegetable oil
- 3 scallions, root ends trimmed and scallions cut into 1-inch pieces
- 1 tablespoon white miso
- 2 teaspoons grated fresh ginger
- 3 cups vegetable broth
- 1 cup water
- ½ cup cabbage kimchi, drained and chopped coarse
- 2 (3-ounce) packages ramen noodles, seasoning packets discarded
- 2 teaspoons soy sauce
- Toppings of your choice (corn kernels, more sliced scallions, bean sprouts, shredded nori, chili crisp, sriracha, chili-garlic sauce, jammy eggs)
- In large saucepan, heat oil over medium heat until shimmering, about 2 minutes (oil should be hot but not smoking). Add scallions and cook, stirring occasionally with wooden spoon, until scallions are browned and tender, about 2 minutes.
- Stir in miso and ginger and cook, stirring constantly, for 30 seconds. Then, add broth, water, and kimchi. Use wooden spoon to scrape up browned bits on bottom of saucepan. Bring mixture to boil.
- Add noodles and cook, stirring occasionally to break up noodles, until tender, about 3 minutes. Turn off heat. Stir in soy sauce. Ladle soup into serving bowls and add your favorite toppings. Serve.
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