Kimchi Ramen
Kimchi Ramen is a quick Korean-inspired noodle soup made with instant ramen, kimchi, mushrooms, gochujang, and poached eggs.Ready in under 20 minutes.Perfect for a cozy lunch or easy weeknight dinner.
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.