Teresa's Recipes
Enhanced Rice Cake Ramen
Dive into a bowl of comfort with this Enhanced Rice Cake Ramen, where chewy rice cakes meet savory ramen noodles in a fragrant vegetable broth. This dish is a beautiful fusion of Korean and Japanese culinary traditions, showcasing the delightful texture of tteok (rice cakes) alongside the slurp-worthy goodness of ramen. Topped with vibrant green onions, rich kimchi, and a perfectly boiled egg, this ramen is not only filling but also a feast for the eyes.
Ingredients
- 2 servings Ramen noodles
- 1 cup, sliced Rice cakes (tteok)
- 4 cups Vegetable broth
- 2 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 2 cloves, minced Garlic
- 3, chopped Green onions
- 1, soft-boiled Egg
- 1/2 cup, chopped Kimchi
- for garnish Seaweed (nori)
Dietary Notes
- Servings: 2
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Calories: 450
- Fat: 20g
- Carbs: 55g
- Protein: 15g
- Sodium: 800mg
- Sugar: 3g
Instructions
- Start by cooking the ramen noodles according to package instructions. Once cooked, drain and set aside.
- In a large pot, bring the vegetable broth to a boil over medium-high heat.
- 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.
- 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.
- Divide the cooked ramen noodles into two serving bowls.
- Ladle the hot rice cake broth over the noodles, ensuring each bowl gets plenty of rice cakes.
- Top each bowl with the soft-boiled egg, chopped kimchi, remaining green onions, and shredded seaweed for garnish.
- Serve hot and enjoy the delightful blend of flavors!
Tips
- Feel free to add your favorite vegetables such as spinach, mushrooms, or bok choy for extra nutrition.
- For a spicy kick, include gochujang (Korean chili paste) in the broth.
- Leftover ramen can be stored in the fridge; just reheat gently to avoid overcooking the rice cakes.