Kimchi ramen

May 3, 2006

Serves 1

1	package (3 1/2 ounces) beef-flavored ramen
1/2	cup shredded kimchi or green cabbage
1	scallion, chopped
1	teaspoon toasted sesame oil
6	ounces fresh tofu, cut into 1/2-inch cubes
1	egg
1	teaspoon seasoned rice wine vinegar

1. In a small saucepan, boil ramen noodles with the flavor packet according to package directions.

2. Stir in the kimchi or green cabbage, scallion, sesame oil, and tofu. Cook 2 minutes or until the cabbage wilts completely. Turn off the heat.

3. Crack the egg into a cup and beat well. Pour the egg in a circle over the hot soup. Pour in the vinegar. Stir gently so the egg cooks into strands.

Jonathan Levi tt