Transform basic ramen into something extraordinary with this Korean-inspired soup that combines the funky depth of kimchi with rich broth and chewy noodles. It’s the perfect balance of spicy, savory, and tangy flavors that will warm you from the inside out.
Ingredients & Equipment
For the Broth:
- 4 cups chicken or vegetable stock
- 1 cup kimchi, chopped
- 2 tablespoons kimchi juice
- 2 tablespoons gochugaru (Korean red pepper flakes)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1-inch piece ginger, grated
For the Soup:
- 2 packages ramen noodles (discard seasoning packets)
- 2 soft-boiled eggs
- 1 cup spinach or baby bok choy
- 2 green onions, sliced
- Toasted sesame seeds
- Optional: sliced mushrooms, tofu, or cooked meat
Equipment Needed:
- Large pot
- Small pot for eggs
- Strainer
- Measuring cups/spoons
- Sharp knife
- Cutting board
- Large soup bowls
Step-by-Step Instructions
- Prep Ingredients (10 minutes)
- Chop kimchi and vegetables
- Mince garlic
- Grate ginger
- Slice green onions
- Make Broth Base (10 minutes)
- Heat sesame oil in pot
- Sauté garlic and ginger
- Add kimchi and gochugaru
- Pour in stock
- Add soy sauce and kimchi juice
- Cook Eggs (7 minutes)
- Bring water to boil
- Add eggs carefully
- Cook 6.5 minutes
- Ice bath immediately
- Peel when cool
- Finish Soup (5 minutes)
- Add noodles to simmering broth
- Cook until just tender
- Add spinach last minute
- Taste and adjust seasoning
- Assemble (3 minutes)
- Divide noodles between bowls
- Pour hot broth over
- Top with halved eggs
- Garnish with green onions and sesame seeds
Pro Tips
- Use aged kimchi for deeper flavor
- Don’t overcook the noodles
- Save some kimchi for topping
- Adjust spice level to taste
- Use good quality stock base
Variations
Protein Options:
- Soft tofu
- Sliced pork belly
- Shredded chicken
- Mushrooms
- Fishcake
Vegetable Add-ins:
- Bean sprouts
- Corn kernels
- Nori sheets
- Bamboo shoots
- Cabbage
Noodle Options:
- Fresh ramen
- Udon
- Soba
- Rice noodles (gluten-free)
Storage & Reheating
Storage:
- Store components separately
- Broth keeps 3-4 days
- Don’t store assembled soup
Reheating:
- Heat broth separately
- Cook fresh noodles
- Assemble just before eating
Troubleshooting
Problem: Too Spicy
- Add more broth
- Include cream or butter
- Serve with rice
- Add sweet corn
Problem: Soggy Noodles
- Cook noodles separately
- Don’t let sit in hot broth
- Serve immediately
- Use thicker noodles
FAQs
Can I make this vegetarian?
Yes, use vegetable stock and omit meat toppings.
How spicy is it?
Adjustable – start with less gochugaru.
Can I use fresh noodles?
Yes, adjust cooking time accordingly.
What kind of kimchi is best?
Napa cabbage kimchi, preferably aged.
This Kimchi Ramen Noodle Soup elevates instant ramen to a whole new level. The key is building layers of flavor with the kimchi and creating a rich broth base. Remember to prepare all your toppings before cooking the noodles so you can serve the soup piping hot!