If you’re craving a comforting bowl of noodles with bold, spicy flavor, this Kimchi Ramen is the perfect recipe. Made with instant ramen, tangy kimchi, savory chicken broth, earthy mushrooms, and a perfectly poached egg, this easy meal comes together in under 20 minutes. It’s an ideal choice for busy weeknights, cozy lunches, or whenever you want a quick Korean-inspired comfort food.
Why You’ll Love This Recipe
- Ready in less than 20 minutes.
- Packed with spicy, savory, and tangy flavors.
- Easy to customize with your favorite toppings.
- Uses simple pantry and refrigerator ingredients.
- Perfect for a quick lunch or weeknight dinner.
- Rich broth with satisfying noodles.
- Restaurant-quality flavor with minimal effort.
Ingredients
- Water (for poaching eggs)
- 2 large eggs
- 4 cups chicken broth
- 1 cup kimchi with its juice, sliced
- 2 tablespoons gochujang (Korean hot pepper paste)
- 1 teaspoon gochugaru (Korean chili flakes)
- 2 packs instant ramen noodles
- 4 ounces mushrooms (white button, buna shimeji, or shiitake), sliced
- 1 teaspoon sesame oil
- Salt, to taste
- 2 tablespoons chopped scallions
Instructions
- Fill a saucepan with water and bring it to a gentle boil. Reduce the heat to a steady simmer.
- Carefully crack each egg into the simmering water and poach for 4–5 minutes until the whites are set and the yolks remain soft. Remove with a slotted spoon and set aside.
- Empty the pot and add the chicken broth. Bring it to a boil over medium-high heat.
- Stir in the sliced kimchi with its juice, gochujang, and gochugaru until fully combined.
- Add the instant ramen noodles to the broth.
- When the noodles are about halfway cooked, stir in the mushrooms and sesame oil.
- Continue cooking until the noodles are tender and the mushrooms are softened.
- Taste the broth and season with salt if needed.
- Divide the Kimchi Ramen between two serving bowls.
- Top each bowl with a poached egg and chopped scallions.
- Serve immediately while hot.
Tips & Tricks
- Use aged kimchi for a deeper, tangier flavor.
- Add sliced cooked chicken, tofu, or beef for extra protein.
- Shiitake mushrooms provide the richest umami flavor.
- Reduce the gochugaru if you prefer a milder broth.
- Finish with toasted sesame seeds for added texture.
- Add baby spinach or bok choy for extra vegetables.
Details
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 17 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean-Inspired
- Difficulty: Easy
- Dietary Notes: Dairy-Free
Notes
- Fresh ramen noodles may be substituted for instant ramen.
- Vegetable broth works well for a lighter variation.
- Soft-boiled eggs can replace poached eggs if preferred.
- Adjust the amount of kimchi to suit your taste.
Nutrition (Approximate Per Serving)
- Calories: 485
- Protein: 19g
- Carbohydrates: 49g
- Fat: 22g
- Fiber: 4g
- Sodium: 1,450mg
FAQ
What is Kimchi Ramen?
Kimchi Ramen is a Korean-inspired noodle soup made with instant ramen, kimchi, chicken broth, gochujang, mushrooms, and eggs for a bold, spicy, and comforting meal.
Can I make Kimchi Ramen vegetarian?
Yes. Replace the chicken broth with vegetable broth and use vegetarian kimchi if available.
How spicy is this recipe?
It has a medium level of heat. Reduce the amount of gochujang or gochugaru for a milder version.
Can I add more protein?
Absolutely. Cooked chicken, sliced beef, shrimp, tofu, or extra eggs are all excellent additions.
What mushrooms work best?
White button, shiitake, oyster, and buna shimeji mushrooms all pair beautifully with the spicy broth.
Storage
Kimchi Ramen is best enjoyed immediately after cooking.
Store leftover broth separately in an airtight container in the refrigerator for up to 3 days.
Cook fresh noodles when reheating for the best texture.
Freezing is not recommended, as the noodles become soft after thawing.
Similar Recipes
Kimchi Ramen
Ingredients
- Water for poaching eggs
- 2 large eggs
- 4 cups chicken broth
- 1 cup kimchi with its juice sliced
- 2 tablespoons gochujang Korean hot pepper paste
- 1 teaspoon gochugaru Korean chili flakes
- 2 packs instant ramen noodles
- 4 ounces mushrooms white button, buna shimeji, or shiitake, sliced
- 1 teaspoon sesame oil
- Salt to taste
- 2 tablespoons chopped scallions
Instructions
- Fill a saucepan with water and bring it to a gentle boil. Reduce the heat to a steady simmer.
- Carefully crack each egg into the simmering water and poach for 4–5 minutes until the whites are set and the yolks remain soft. Remove with a slotted spoon and set aside.
- Empty the pot and add the chicken broth. Bring it to a boil over medium-high heat.
- Stir in the sliced kimchi with its juice, gochujang, and gochugaru until fully combined.
- Add the instant ramen noodles to the broth.
- When the noodles are about halfway cooked, stir in the mushrooms and sesame oil.
- Continue cooking until the noodles are tender and the mushrooms are softened.
- Taste the broth and season with salt if needed.
- Divide the Kimchi Ramen between two serving bowls.
- Top each bowl with a poached egg and chopped scallions.
- Serve immediately while hot.
Notes
- Fresh ramen noodles may be substituted for instant ramen.
- Vegetable broth works well for a lighter variation.
- Soft-boiled eggs can replace poached eggs if preferred.
- Adjust the amount of kimchi to suit your taste.
Conclusion
This Kimchi Ramen delivers everything you want in a comforting bowl of noodles—rich broth, spicy kimchi, savory mushrooms, tender ramen, and perfectly poached eggs. It’s quick enough for busy weeknights yet satisfying enough to impress anyone who loves bold Korean-inspired flavors. Once you try this easy recipe, it will become a regular part of your comfort food rotation.