Connie’s notes
The cooked pork can be substituted with chicken, beef or even seafood like shrimps or squid. And, of course, while it says “2 slices” in the ingredients list, you can always add more.
And the mushrooms? Fresh mushrooms shorten the cooking time tremedously. Shimeiji was used here but oyster mushrooms, enoki or shiitake will be just as good. If you have dried mushrooms, soak in hot water until softened before adding to the dish.
What type of cheese is recommended? Any variety that melts well (no hard cheeses like Parmesan, in other words). Even processed cheese is good! We all love cheese and I wish I can say that you can add as much cheese as your heart desires. BUT. Do not be tempted to add too much cheese. After it melts, the cheese will thicken the sauce considerably. Going over the top with cheese will turn the noodle soup into a solid mass.
Inspired by the kimcheese udon in Chapter 5 of Oh! Men! (translates to Oh! Noodles!), a manga series that my daughter, Alex, has been enjoying.
This cheese and kimchi ramen is seriously good.
Ingredients
- 1 pack instant ramen any flavor
- 2 slices cheese any variety that melts well
- ½ cup kimchi with the juice
- 2 slices cooked pork
- fresh mushrooms
- finely sliced scallions
- 1 egg yolk
- chili flakes to garnish
Instructions
- In a small pan, cook the noodles and soup pack in boiling water according to package directions.
- When the noodles are partially done, arrange the mushrooms, pork slices and the kimchi (cut into smaller pieces if large) along the edges of the pan.
- Drizzle in the kimchi juice.
- Continue boiling until the noodles and mushrooms are cooked through, and pork and kimchi are heated through.
- With the heat off, lay the cheese slices on top and cover the pan just long enough for the cheese to melt.
- Carefully slide the contents of the pan into a bowl.
- Drop the egg yolk at the center of the bowl.
- Garnish with sliced scallions and chili flakes.
- Serve your cheese and kimchi noodles hot.
Tom kha gai
