Ceasefire Stew


  • 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
  • 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


  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!
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