Creamy Kimchi Ramen with Chickpeas

• Pois chiches Si Facile bien rincés et égouttés - 1 pot de 500 ml
• Si Facile Chickpeas, well rinsed and drained - 1 500 ml jar
• Kimchi - ¾ cup (plus a little more for serving)
• Finely chopped garlic - 3 cloves
• Finely chopped ginger - 1 tbsp
• Miso paste - 2 tbsp
• Chili paste - 1 tbsp (or to taste)
• Rice vinegar - 2 tbsp
• Soy sauce - 1 tbsp
• Vegetable broth - 4 cups
• Soy milk - ½ cup
• Ramen - 2 servings
• Sesame oil - 2 tbsp
• Green onions - for serving
• Seared red peppers or cherry tomatoes - for serving

Preparation

1. In a large pot, sauté the garlic and ginger in sesame oil for 2 to 3 minutes over medium heat.
2. Add the kimchi, miso, and chili paste and mix well.
3. Add the rice vinegar, soy sauce, and vegetable broth. Mix well.
4. Add the chickpeas and simmer for about 15 minutes.
5. Meanwhile, sauté the red peppers or tomatoes in an oiled pan.
6. Add the milk and ramen to the pot along with the chickpeas. Mix well.
7. Divide the soup into 2 bowls. Add the kimchi, grilled vegetables, and green onions. Enjoy!