Korean Ramen - Enhanced Version

I love ramen. I'd eat it everyday if I could. I'm not too picky about which instant ramen I eat but my go-to has been Nongshim Shin Black Noodles. It has a lot of great umami flavor from the mushroom powder. See recipe below!

RECIPE - For 1 - Most ingredients below can be found at your local Asian market (H-Mart, Assi, etc)

• 1 pack of Nongshim Shin Black Noodles

• 1 cup of frozen Korean rice cakes

• 3 dried anchovies for enhanced broth flavor (Totally optional! Can use just water)

• 1 tbsp of Korean red pepper paste

• Assortments of vegetables (2 mushrooms, 1 carrot, and quarter of an onion, quarter of a cabbage)

• 1 clove of garlic or 1 tsp of minced garlic

• 2 stems of cilantro

• 1 tbsp of sesame seed oil

• Favorite cheese slice (Sliced Mozzarella is my fav)

DIRECTIONS:

1. Boil 2 1/2 cup of water or anchovies broth (optional)

2. Anchovies Broth: Add the anchovies into boiling water, let it boil for 5 mins, and then turn off the heat and place the lid on top. After 15 minutes, strain the anchovies and leave the broth in the pot.

3. Rinse/strain rice cakes and place them in a bowl of cold water for ~10mins

4. Slice veggies into bite sizes (I like to cut them into long strands so they're easy to eat with the ramen noodles)

5. Peel and mince the garlic

6. When water/broth boils, turn down the heat to medium-high

7. Add the powder mixes and the dried veggie pack that come with the instant ramen

8. Stir in the red pepper paste

9. Add your diced veggies and minced garlic. Let it slightly boil for 5 minutes

10. Add the ramen and rice cake

11. For al dente, turn off the heat, immediately put the lid on and let it be for 10 minutes

12. Sprinkle on the sesame seed oil

13. Top with sliced cheese

14. Sprinkle on diced cilantro (can use scissors!)

ENJOY!