Pimp My Kimchi Ramen

• Shin Ramyun: Use any instant noodles you have. Spicy, non-spicy, Korean or otherwise.
• Tofu: Use firm or extra-firm tofu so it holds its shape in the broth but soft tofu will still work!
• Kimchi: Use your favourite kimchi. Older, more fermented kimchi works really well in soups.
• Dumplings: Add frozen dumplings straight to the broth, you don't need to thaw.
• Tteok: Use fresh or frozen Korean rice cakes. If using frozen tteok, soak them in cold water beforehand if they're particularly hard.

• Adjust the amount of ramen seasoning depending on how spicy and salty your packet is.
• Kimchi can vary in saltiness and spice, so taste your broth before adding more seasoning. It’s okay if it tastes a little salty at this stage, as the noodles and toppings will balance it out.
• Don't overcook the noodles as they'll continue cooking in the residual heat of the broth.
• If adding dumplings and tteok, give them enough time to cook before adding the noodles, but remember they'll still continue to cook after adding the noodles.
• For a richer broth, add a splash of sesame oil at the end.

This is definitely best eaten fresh, especially because instant noodles continue absorbing the broth as they sit.