Wednesday, November 4, 2009

Kimchi Raw Ramen

This is sorta a salad and soup combined. Good for lunch or dinner. It's gets your raw in there as well as the warming soup.

Serving one person:
brown rice udon noodles (i know it's not ramen but hea, it's healthy)
kimchi plus about a 1/4 to 1/3 cup of it's brine (or veg stock if you don't have enough brine)
sesame oil
chili flakes or tabasco
1/2 carrot very thinly sliced
some zucchini very thinly sliced
1 spring onion
about a tblsp of chopped coriander
a few fresh mushrooms chopped (i didn't have any this time!)

Cook your noodles. Put aside and then add some of the kimchi brine to the pan and heat it up. Throw a few splashes of tamari in and then add your noodles back in. Add some water if you want more broth. Take off the heat and put it in a bowl. Add all your veggies, a heaping amount of kimchi, add a bit of chili on top, coriander and a few splashes of sesame oil. My favorite kitchen utensil for thin slicing is pictured above. Works great for carrots and zucchini!

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