Enhanced Rice Cake Ramen

Ingredients

Ramen noodles

2 servings

Rice cakes (tteok)

1 cup, sliced

Vegetable broth

4 cups

Soy sauce

2 tablespoons

Sesame oil

1 tablespoon

Garlic

2 cloves, minced

Green onions

3, chopped

Egg

1, soft-boiled

Kimchi

1/2 cup, chopped

Seaweed (nori)

for garnish

Instructions

1. Start by cooking the ramen noodles according to package instructions. Once cooked, drain and set aside.
2. In a large pot, bring the vegetable broth to a boil over medium-high heat.
3. Add the sliced rice cakes, soy sauce, sesame oil, minced garlic, and half of the chopped green onions to the boiling broth. Cook for 5-7 minutes, or until the rice cakes become soft and chewy.
4. In the meantime, prepare a soft-boiled egg by boiling it in water for about 6-7 minutes. Once done, transfer it to an ice bath for a few minutes, then peel and set aside.
5. Divide the cooked ramen noodles into two serving bowls.
6. Ladle the hot rice cake broth over the noodles, ensuring each bowl gets plenty of rice cakes.
7. Top each bowl with the soft-boiled egg, chopped kimchi, remaining green onions, and shredded seaweed for garnish.
8. Serve hot and enjoy the delightful blend of flavors!