A bouncy and umami-rich bowl of vermicelli, crossing Korean ramyeon with Japanese miso soup, featuring a spicy sauce, a bonito broth, and fresh garnishes.
Ingredients
- 160 g rice vermicelli
- 2 tbsp white or red miso
- 1 cuillère à soupe bombée gochujang paste
- 8 g dried bonito flakes
- 120 g Korean or Japanese fish cakes
- 120 g fresh bean sprouts
- 100 g napa cabbage kimchi
- 1 tbsp mirin
- 2 tsp toasted sesame oil
- 1 tbsp light soy sauce
- 1 clove fresh garlic
- 10 g fresh ginger
- 2 pieces scallions
- 1 tsp white sesame seeds
Method
- Bring 700 ml of water to a simmer. Turn off the heat, add the bonito flakes, cover for 5 minutes, then strain without pressing too hard to keep the broth clear.
- In a bowl, mix the miso, gochujang, mirin, soy sauce, grated garlic, and grated ginger with 3 tablespoons of hot broth until you have a smooth paste.
- Return the strained broth to medium heat. Add the chopped fish cakes and simmer for 3 minutes so they flavor the liquid.
- Add the rice vermicelli and cook according to the package instructions, usually 3 to 5 minutes, until tender but not mushy.
- Reduce the heat to low. Stir in the miso-gochujang paste off a rolling boil to preserve the aroma of the miso. Mix gently.
- Add the bean sprouts for only 30 to 45 seconds to keep them crunchy.
- Divide the vermicelli, broth, and fish cakes between two bowls. Add the kimchi on the side, drizzle with toasted sesame oil, then finish with sliced scallions and sesame seeds.
- Taste just before serving: add a splash of soy sauce if the broth needs salt, or a spoonful of hot water if it is too intense.
Nutrition
Per serving
- Energy
- 543.1 kcal
- Protein
- 24.82 g
- Carbohydrate
- 81.23 g
- Fat
- 12.66 g
- Fibre
- 5.69 g
- Calcium
- 48.01 mg
- Iron
- 1.83 mg
- Magnesium
- 33.54 mg
