Edamame Hummus and Kimchi Ramen Bowls

4 Servings
1 Bowl
25 minutes
15 minutes
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. * 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.