Ingredients
4cupschicken stock
½cupkimchi
2tbspwhite miso
1tsplow sodium soy sauce
3pkginstant ramen noodles,seasoning packets discarded
2soft-boiled eggs,peeled and sliced in half
1bunchscallion,sliced
¼cupkimchi
Preparation
Add the chicken stock, ½ cup of kimchi, white miso, and soy sauce to a 12 cup-pot. Mix well, then bring to a boil.
Add the ramen noodles and boil for 5 minutes, or until soft.
Divide the noodles between 2 bowls. Top with eggs, scallions, and remaining kimchi.
Ladle the broth over the noodles and serve immediately. Enjoy!
