| Yield | |
|---|---|
| Source | |
| Prep time | 20 minutes |
| Yield | |
|---|---|
| Source | |
| Prep time | 20 minutes |
| 1 | Tablespoon | Vegetable Oil |
| 5 | Shiitake Mushrooms (dried, rehydrated) | |
| 1⁄2 | Cup | Kimchi (chopped) |
| 1⁄4 | Cup | Kimchi Juice |
| 2 1⁄2 | Cup | Chicken Broth |
| 2 | Teaspoon | Gochugaru |
| 1⁄4 | Teaspoon | Sugar |
| 1 | Teaspoon | Sesame Oil |
| 1 | Instant Noodle | |
| 1 | Green Onion (sliced) | |
| 1 | Egg |
1.In a medium pot, add the vegetable oil and the mushrooms. Stir-fry for 3 minutes. Add the kimchi and stir-fry for another 2 minutes.
2.Add the kimchi juice, broth, gochugaru, sugar, and sesame oil. Bring to a boil and simmer for 5 minutes.
3.Meanwhile, open up your package of instant noodles. Discard the flavor packet, and add the noodles to the broth. Boil for 3 minutes then turn off heat.
4.Crack egg into pot and stir until cooked. Sprinkle with green onions and serve immediately.