Ingredients
Scale
- 4 packs instant ramen noodles
- 2 tablespoons sesame oil
- 2 cloves garlic, minced
- 1 thumb-sized ginger, grated
- 2 cups chicken or vegetable broth
- 1 cup milk or coconut milk
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1 cup sliced mushrooms
- 1 cup spinach leaves
- 1 soft-boiled egg, halved
- Green onions and sesame seeds for garnish
Instructions
- Cook ramen noodles according to package instructions, drain and set aside.
- In a large pot, heat sesame oil over medium heat. Add garlic and ginger, sauté until fragrant.
- Add chicken broth, milk, gochujang, soy sauce, and sugar. Bring to a simmer.
- Stir in mushrooms and cook until tender, about 5 minutes.
- Add cooked noodles and spinach, cook for 2 minutes until spinach wilts.
- Serve hot, topped with a halved soft-boiled egg, green onions, and sesame seeds.
Notes
- Adjust spice level by adding more or less gochujang.
- For extra protein, add sliced cooked chicken or tofu.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Korean
- Diet: Vegetarian optional
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 8g
- Sodium: 1200mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 70mg