Lita Eats

Ingredients

• 4 cups (1 liter) chicken stock
• 200g SPAM, thinly sliced
• 4 cocktail Frankfurt sausages (150g), thinly & diagonally sliced
• 250g tofu, sliced (about 1.5cm, ½ inch thickness)
• 200g enoki mushrooms, base stem removed & stems separated
• 200g king oyster mushrooms, thinly sliced lengthwise
• 100g shiitake mushroom caps, thinly sliced
• ½ cup aged kimchi, cut into bite-sized pieces
• 110g instant ramen noodles
• 50g Korean rice cakes for soup, soaked in cold water for 15 minutes if frozen
• 30g green onion, thinly & diagonally sliced
• 1 or 2 slices of cheese

Methods

1. Prepare the base:
   In a large pot, bring the chicken stock to a simmer over medium heat.
2. Add main ingredients:
   Add the SPAM, Frankfurt sausages, tofu, enoki mushrooms, king oyster mushrooms, shiitake mushrooms, and aged kimchi to the pot. Stir gently and let it simmer for about 5-7 minutes, or until the ingredients are cooked through and flavors have melded together.
3. Add noodles and rice cakes:
   Add the instant ramen noodles and Korean rice cakes to the pot. Continue to cook for another 3-5 minutes, or until the noodles and rice cakes are tender and cooked through.
4. Finish with cheese and green onions:
   Place the slices of cheese on top of the stew and let them melt. Sprinkle the thinly sliced green onions over the stew just before serving.
5. Serve:
   Ladle the stew into bowls and serve hot, ideally with some additional kimchi and steamed rice on the side.

Enjoy this hearty and flavorful Korean army stew that’s perfect for sharing with family and friends!

Note: For a richer flavor, you can use beef or vegetable stock instead of chicken stock if preferred.