Menu Icon
Ramen Meal Kit

The Ultimate Spicy Noodle Soup with Charred Corn, Soft Boiled Egg, Crispy Mushrooms & Chilli Oil

READY IN 15 Min
SKILL Easy
SERVES 2

A ramen style meal kit with ramen noodles, hot & spicy sauce and sesame seeds. Sun Hee Korean Ramen Style Kit is a culinary package designed to bring the flavours of Korean street food right to your home. This kit provides you with the essential elements for creating a mouth-watering Korean experience.

vegan bedge

Spicy:

ingredients

  • Sun Hee Bulmyeon X3 Super Spicy Ramen Noodles
  • Sun Hee Spicy Sauce Sachet

Included in this kit:

For the Soup Base

  • 600ml water
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 1 tbsp butter

For the Toppings

  • 2 eggs
  • 100g shiitake or button mushrooms, torn into chunks
  • 1 ear of corn or 4 tbsp tinned sweetcorn
  • 2 tbsp oil
  • 2 cloves garlic, thinly sliced
  • 2 spring onions, separated - green tops and white bottoms
  • 1 sheet nori (dried seaweed), cut into thin strips optional but highly recommended
    • u
  • Handful of beansprouts

For the Chilli Oil Finish

  • 2 tbsp neutral oil
  • 1 tsp chilli flakes
  • ½ tsp garlic powder
  • Pinch of salt

Tips :

  • The X3 is genuinely very spicy the egg yolk and butter in the broth are your best friends for managing the heat without dulling it
  • For an Indian twist, add a teaspoon of coconut milk into the broth it creates a subtle creaminess that works beautifully against the fierce spice Nori is available in most Asian supermarkets and adds an incredible umami depth to the broth worth finding
  • If you are making this for two people, double everything except the water use 900ml rather than 1.2 litres so the broth stays intense and flavourful
  • This bowl is made for content build the toppings carefully and film before mixing

SUN HEE PRODUCTS USED IN THIS RECIPE

Sun Hee Topokki SWEET & Spicy Rice Sticks
panda-img

ingredients

  • Step 1 - Soft Boiled Eggs
Bring a small pot of water to a rolling boil. Gently lower in the eggs and cook for 6 minutes 30 seconds. Transfer straight into ice-cold water for 3 minutes, then peel and set aside. Halve just before serving to keep the yolks perfectly jammy.
  • Step 2 - Homemade Chilli Oil
Heat neutral oil until shimmering, then remove from the heat. Add chilli flakes, garlic powder and a pinch of salt. Stir once and leave to infuse while you prepare the rest.
  • Step 3 - Charred Corn
Heat a dry pan until very hot. Add drained and dried sweetcorn, then leave untouched for 2–3 minutes until charred. Toss once, cook for another minute, season lightly with salt and set aside.
  • Step 4 - Crispy Mushrooms
In the same hot pan, add 1 tbsp oil and the torn mushrooms in a single layer. Cook without moving for 3 minutes, then flip and cook for 2 more minutes. Add sliced garlic and the white parts of the spring onions, cook for 1 minute, then finish with a splash of soy sauce.
  • Step 5 - Build the Soup Base
Bring 600ml water to the boil. Add garlic paste, ginger paste and soy sauce, then simmer for 2 minutes. Stir in the Sun Hee X3 Spicy sauce sachet until dissolved. Add butter and mix until glossy and rich.
  • Step 6 - Cook the Noodles
Add the Sun Hee Bulmyeon noodles to the broth and cook for 3 minutes, stirring to separate. Add beansprouts for the final 30 seconds so they stay slightly crunchy.
  • Step 7 - Build the Bowl
Ladle the noodles and broth into a deep bowl. Arrange the charred corn, crispy mushrooms and beansprouts in sections. Halve the eggs and place them cut-side up in the centre. Add nori strips and the green spring onion tops.
  • Step 8 - The Finishing Touches
Sprinkle over the Sun Hee sesame seeds. Drizzle the homemade chilli oil in a spiral, then finish with a little sesame oil for shine and extra flavour.
  • Step 9 - Serve & Eat Immediately


MORE RECIPES USING THESE PRODUCTS

Product Name
Product Name
Product Name
panda-img