Directions 8 steps | 70 Minutes
First, prepare the chicken broth and the chicken wings. Place the chicken wings, sliced ginger and garlic cloves in a stock pot with the water. Bring to a boil over medium-high heat and continue to cook for 30 minutes to make the chicken broth. After simmering 30 minutes, it should reduce down to 2 1/2 to 3 cups.
After cooking for 30 minutes, remove the chicken wings, ginger and garlic from the broth. Remove the chicken meat from the bones and mix with the sesame oil and a pinch of salt. Set aside for topping.
In a separate pot, heat 2 tablespoons of sesame oil. Add chopped garlic, ginger and 2/3 the total amount of kimchi. Cook for a few minutes. Add the chopped shiitake mushrooms, enoki mushrooms and garlic chives. Continue to cook until mushrooms are softened. Add 2 1/2 cups of the chicken broth to the pot and bring to a simmer.
In a bowl, mix together the brown miso, gochujang, doubanjiang and 1 teaspoon of sesame oil. Then, add the seasoning blend to the pot and stir well until all ingredients are incorporated with the broth.
Break 2 eggs into the pot while it is still simmering and make pouched eggs in the soup. When eggs are cooked, stop simmering the soup.
Boil enough water to cook the ramen noodles. When the water is boiled, blanch the bean sprouts very quickly (5 seconds). Remove the vegetables from the boiling water and place them in a mixing bowl. Drain any excess water. Add the ramen noodles to the same boiling water and cook according to package instructions. Remove noodles and drain well. While noodles are cooking, make the bean sprout topping by combining all ingredients in a bowl.
In a ramen bowl, add one portion of cooked ramen noodles and ladle over the soup.
Top the Korean ramen with the chicken, seasoned bean sprouts, additional kimchi and chopped scallions. Garnish with sesame seeds and/or additional sesame oil. Enjoy!