Japanese Shio Ramen with Kimchi Butter Broth

Ingredients

• 2 portions Ramen noodles (fresh or dried)
• 4 cups Chicken stock
• 1/2 cup Kimchi, chopped
• 2 tbsp Unsalted butter
• 4 oz Chashu pork, sliced
• 2 Eggs
• 1 tsp Salt
• 1 tbsp Soy sauce
• 2 tbsp Green onions, sliced
• 2 pieces Nori sheets(optional)
• 2 cloves Garlic, minced
• 1 tsp Sesame oil

Instructions

1. 1

   Bring a pot of water to a boil and cook the eggs for 6.5 minutes for soft-boiled, then transfer to ice water, peel, and halve. (5 min prep)

2. 2

   In a pot, combine chicken stock, minced garlic, and salt; bring to a gentle simmer. (10 min)

3. 3

   In a small pan, melt butter over medium heat and sauté the chopped kimchi for 3-4 minutes until fragrant, then stir into the broth along with soy sauce. (5 min)

4. 4

   Cook ramen noodles according to package directions, about 3 minutes, and drain well. (5 min)

5. 5

   Divide noodles between two bowls, ladle the hot kimchi butter broth over the noodles, and top with chashu pork, soft-boiled egg halves, green onions, nori, and a drizzle of sesame oil. Serve immediately. (5 min)