Homecooked Kimchi Ottogi Ramen Sari Noodle Soup

Today we had this homecooked Kimchi Ottogi Ramen Sari Soup . I cooked the Kimchi broth with my homemade kimchi ( aged kimchi is best for soup), gochujang paste,fish sauce and sesame oil .Threw in whatever leftovers from previous cooking - the Korean luncheon meat, Korean King Oyster Mushrooms and Homegrown Water Spinach (3rd harvest) and an egg is must. Bought the plain Ottogi Ramen Sari online a month ago. SOP the whole box, thus now only can feast on them 😁

an egg is a must have in Ramen noodle soup and not overcooked

the ramen takes about 3 mins to cook

I like it springy yet soft

 a brick of uncooked ramen weighs 110gm

ingredients that I used to cook this kimchi ramensari noodle soup

homegrown water spinach...just enough for my noodle soup 😜

Soup Base

Chicken Broth

Aged Kimchi

Gochujang paste

Fish sauce

Roasted sesame oil

Chilli flakes *optional

Salt to taste

Noodle

Ottogi Ramen Sari

Adds on

Egg

Korean Luncheon Meat

Water Spinach

Leeks

Korean King Oyster Mushrooms

Garnishing

Roasted Seasoned Seaweed 

Roasted Sesame seeds