Korean Ramen

Prepare the Broth In a large pot, combine the chicken or vegetable broth, water, sliced onion, minced garlic, sliced ginger, soy sauce, gochujang, sesame oil, and brown sugar. Bring to a simmer over medium heat and let it cook for 10 minutes to allow the flavors to meld together.

Cook the Noodles Meanwhile, cook the instant ramen noodles according to the package instructions. Drain the noodles and set aside.

Prepare the Toppings In a separate pan, sauté the sliced mushrooms until tender.

Strain the Broth Once the broth is ready, strain it to remove the onion, garlic, ginger, and any impurities. Return the strained broth to the pot and bring it back to a simmer.

Assemble the Ramen To serve, divide the cooked noodles among bowls and ladle the hot broth over them. Top with sautéed mushrooms, baby spinach, sliced green onions, and a soft-boiled egg. Garnish with sesame seeds and sliced nori.