The Kimchi Double Double Bowl by Supa Ya Ramen

The Kimchi Double Double Bowl is a delightful and refreshing option, especially on a scorching summer day. This dish combines a fudgy egg, thinly sliced white cabbage, crisp cucumber, house kimchi, and beansprouts, all served in a chilled, invigorating broth. The slight tang from the kimchi adds an exciting flavour dimension to the overall experience. Enjoy the blissful coolness of this dish, making it a fantastic choice for warm-weather dining.

READ MORE: Learn how to make noodles with SupaYaRamen's recipe!

 Ingredients for The Kimchi Double Double Bowl Serves: 1

  • 1 fudgy egg
  • 25g white cabbage
  • 25g cucumber
  • 50g house kimchi
  • 25g beansprouts
  • 250ml/1 cup confit tomato and garlic soup
  • 25g momoya kimchi base portion noodles
  • 1 portion of noodles 

 How to make The Kimchi Double Double Bowl

  1. Warm the egg and bring a pan of unsalted water to the boil. Prepare a pan of cold water next to it, ready for dunking the noodles in.
  2. Thinly slice the cabbage and cucumber, and add them to a mixing bowl with the kimchi and beansprouts.
  3. Put the kimchi base in a ramen bowl and pour over the soup. Give it a good whisk to mix them together.
  4. Cook the noodles in the boiling water for 1 minute 10 seconds. As soon as they're cooked, shake off the excess water and plunge them into the cold water. Move them around in the water and kind of give them a little wash with your hands. Once they're cold, add them to the serving bowl.
  5. Add the egg to the bowl, then heap on the cold kimchi vegetables.
  6. Served cold, this is good on a hot summer's day - refreshing soup, chewy noodles and crunchy veg with a slight tang from the kimchi.
© Speciality Cooking Supplies Limited 2024


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