Ingredients

• 4 cups chicken stock
• 7 ounces SPAM, thinly sliced
• 2 Fischer’s Wieners, thinly & diagonally sliced
• 9 ounces tofu, sliced ( about 1/2 inch thickness)
• 7 ounces enoki mushrooms, base stem removed & stems separated
• 7 ounces king oyster mushrooms, thinly sliced lengthways
• 3.5 ounces shiitake mushroom caps, thinly sliced
• 1/2 cup aged kimchi, cut into bite-sized pieces
• 4 ounces instant ramen noodles
• 2 ounces Korean rice cakes for soup (soaked in cold water for 15 mins if frozen)
• 1 ounce green onion, thinly & diagonally sliced
• 1 or 2 slices of cheese

Sauce:

• 2 Tbsp Korean chili flakes
• 2 Tbsp rice wine
• 1 Tbsp soy sauce
• 1 Tbsp minced garlic
• 1/2 Tbsp sugar
• 1/2 Tbsp Korean chili paste
• A few sprinkles of ground black pepper

Directions

1. Assemble the main ingredients (except for instant ramen noodles, rice cakes, green onion and cheese) in a shallow pot. Add the sauce in the middle. Pour the stock in the corner of the pot. Close the lid and boil it on medium-high heat until the stock starts to boil (about 8 mins).
2. Add the remaining ingredients – instant ramen noodles, rice cakes, green onion and cheese on top of the pot and boil uncovered until the noodles are cooked (about 2 to 3 mins). Reduce the heat to low (if you’re cooking on a portable burner and sharing the food at the dining table).
3. Start dishing out soup, protein and vegetables in your own soup bowl. Serve with steamed rice and enjoy!