This has always made sense in my head, gumbo with ramen noodles instead of rice. I made this a few years ago and loved it, but it definitely needed some tweaking. This year, I finally added miso/ gochujang and those were the additions needed to make this feel like a cohesive dish. Try this next time you make gumbo; it's insanely delicious.
Ingredients
2 quarts of gumbo
1 1/2 tbsp gochujang
1 tbsp soy sauce
3/4 tbsp light miso
Scallions for garnish
Dried ramen noodles
Simmer two quarts of leftover gumbo (recipe here if you need one) and add in your gochujang and soy sauce. Mix your miso with a splash of water to thin it our then add it to your simmering gumbo. Add roughly a cup of water to the gumbo to thin it out, we want this closer to a ramen stock consistency. Cook your ramen according to the package instructions and then drain them. In a bowl, add your broth and noodles then top with the chicken and sausage from the gumbo. It's crazy good and a really easy use of leftover gumbo.
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