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Kimchi Ramen

5 min
Prep Time
20 min
Cook Time
25 min
Total Time
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Kimchi Ramen

5 min
Prep Time
20 min
Cook Time
25 min
Total Time

A quick and easy recipe for when you want a warm comforting bowl of kimchi ramen ASAP but don’t want the packaged stuff. Only 5 pantry-friendly ingredients required for the soup base!

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Ingredients (1 serving)

MetricImperial
Kimchi broth
80g kimchi
2 tbsp kimchi juice
480ml chicken stock
1/2 tsp miso paste
1 tsp gochugaru
1 serving ramen
1 egg
2 shiitake mushrooms
1 bunch baby bok choi
2 tbsp shredded seaweed
1 green onion
1/2 tsp oil
-Salt, to taste
-White pepper, to taste
  1. Slice shiitake mushrooms and green onion. Cut bok choi into quarters. Chop kimchi into smaller pieces.
  2. Bring a pot of water to a boil. Boil egg for 6 minutes or until desired doneness. Shock in a bowl of ice water, then peel and cut in halves. Set aside.
  3. Heat up oil in a large nonstick saucepan over medium heat. Add sliced shiitake mushrooms, season with salt and white pepper, and cook until they start to brown. Set aside.
  4. In the same saucepan, add kimchi, kimchi juice, chicken/ vegetable stock and gochugaru. Let simmer over low heat for 5 minutes. Remove from heat, then stir in miso paste.
  5. Meanwhile, cook ramen according to package instructions. 
Drain ramen and transfer to a bowl. Pour broth over ramen, and top with shiitake mushrooms, egg, bok choi, seaweed and green onion. Enjoy!
Notes
  • Feel free to switch up the toppings! Some other ideas are: enoki mushrooms, leftover rotisserie chicken, tofu, luncheon meat, fried egg, etc.
  • You may adjust the amount of gochugaru according to your spice preference.
  • Gochugaru is Korean red chili flakes that can be found in Asian grocery stores. If you don’t have access to it, you may substitute with gochujang, cayenne pepper or hot paprika.
  • You may substitute chicken stock with vegetable stock and omit the egg to make this recipe vegetarian- and vegan-friendly.