- 4 eggs
- 3 cups water
- 1/2 teaspoon fine sea salt
- 1 teaspoon red chili flakes
- 1 green onion, sliced thinly on the bias
- 1 large carrot, halved lengthwise and thinly sliced
- 1 cup snow pea pods*, sliced crosswise
- 1 teaspoon toasted sesame oil
- 2 packages (3 ounces each) chicken-flavor ramen noodle soup mix (save seasoning packets for another use)
- 2 tablespoons soy sauce
- 1 cup cup Food Should Taste Good™ edamame hummus, stirred to blend
- 1 1/2 cups kimchi, drained and chopped
- In 2-quart saucepan, place eggs. Add cold water until eggs are covered by 1 inch. Heat to boiling; remove from heat. Cover, and let stand 10 minutes. Cool eggs in ice water 10 minutes; peel, and cut in half.
- Meanwhile, heat 3 cups water to boiling in 3-quart saucepan; add salt. Blanch pea pods and carrots in boiling water 90 seconds, then place in ice water to stop cooking, reserving the blanching liquid. Add 1 cup of the kimchi, 1/2 cup of the hummus, the soy sauce, sesame oil and chili flakes to the blanching liquid, and return to boiling. Add noodles; cook 2 to 3 minutes or until noodles are soft. Remove saucepan from heat.
- To assemble bowls, divide noodles and broth among 4 serving bowls; top with eggs, peas, carrots, remaining kimchi, remaining hummus, and garnish with green onion.
- * Don’t have snow pea pods? Just substitute fresh green beans or sugar snap peas, cut into 1-inch pieces, and prepare per recipe. If you like a little extra spice, try sprinkling a little togarashi on top of each bowl. Togarashi is a Japanese chili pepper spice blend available in the ethnic food aisle or from a specialty market.