100 grams king oyster mushrooms, thinly sliced lengthwise
100 grams shiitake mushrooms, caps thinly sliced
30 grams green onion, thinly sliced
4 cups chicken stock
Sauce:
3 tablespoons Gochugaru (Korean chili powder)
1 tablespoon Gochujang (Korean chili paste)
2 tablespoons mirin
2 tablespoons soy sauce
1 tablespoon garlic, minced
1/2 tablespoon sugar
1/2 tablespoon black pepper
Directions
Arrange the main ingredients in its own group (except for ramen noodles, rice cakes, green onion and cheese) in a shallow pot.
Add the sauce, then gently pour in chicken stock.
Boil covered on medium-high heat until the stock starts simmering.
Add the remaining ingredients – ramen noodles, rice cakes, green onion and cheese on top of the pot and boil uncovered until the noodles are cooked (about two to three minutes).
When the noodles are done, reduce the heat to low.
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