This Kimchi Ramen Soup is a spicy, warm bowl of goodness! With hearty noodles and tangy kimchi, it’s perfect for chilly days or when you need a boost.
Honestly, there’s nothing like slurping up those noodles while enjoying that zesty kick from the kimchi. Makes my heart happy every time! 🍜❤️
I love how quick this dish comes together. Just throw everything in a pot and let it simmer—you’ll have a delicious meal in no time! Perfect for busy evenings!
Ingredients & Substitutions
Broth: I suggest using low-sodium chicken or vegetable broth. It’s the base of your soup, so choose one that’s rich and flavorful. If you’re short on broth, you can use water with extra seasoning for a lighter alternative.
Kimchi: The star ingredient! I recommend using fresh, spicy kimchi for the best flavor. If you’re sensitive to spice, try milder kimchi or even pickled cabbage. Homemade kimchi can also be a fun substitute!
Instant Ramen Noodles: These are super convenient! However, if you’re avoiding processed noodles, you can swap in fresh ramen or even soba noodles. Just adjust the cooking time as needed.
Gochujang: This spicy chili paste is key for depth and heat! If you can’t find it, Sriracha can work in a pinch. Just remember it may have a different flavor profile.
Vegetables: Spinach or bok choy adds nutrients and color. Feel free to swap in any leafy greens, like kale or Swiss chard, depending on what you have on hand.
How Do I Perfectly Soft-Boil Eggs?
Soft-boiled eggs add a lovely richness to your ramen. Here’s how to nail them:
- Bring a pot of water to a rolling boil and gently lower the eggs in with a spoon.
- Boil for about 6-7 minutes for a creamy center. Timing is key—too long, and they’ll be hard!
- Immediately transfer the eggs to an ice bath to stop the cooking process. After 5 minutes, peel them gently. Voilà!
With these tips, you’ll have delicious Kimchi Ramen Soup that’s sure to warm you up! Enjoy! 😊
How to Make Kimchi Ramen Soup
Ingredients You’ll Need:
For the Soup:
- 4 cups chicken or vegetable broth
- 1 cup kimchi, chopped, with some juice
- 2 packs of instant ramen noodles (discard the seasoning packets)
- 1 tablespoon gochujang (Korean red chili paste)
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1/2 cup onion, sliced
- 1 cup baby spinach or bok choy, roughly chopped
For Garnishing:
- 2 soft-boiled eggs
- 2 green onions, julienned
- Toasted sesame seeds
- Red chili flakes (optional, for extra heat)
- Fried shallots or garlic chips (optional, for garnish)
How Much Time Will You Need?
This Kimchi Ramen Soup takes about 25 minutes to prepare. You’ll spend about 10 minutes getting everything ready and cooking the ingredients, with about 15 minutes for the soup to simmer and meld together. It’s a quick and delicious meal for any day of the week!
Step-by-Step Instructions:
1. Prepare the Soft-Boiled Eggs:
Start by boiling some water in a small pot. Once it’s at a rolling boil, gently add in the eggs using a spoon. Boil for 6-7 minutes for that perfect soft center. After boiling, quickly transfer the eggs to an ice bath to cool down. Once they’re cool, peel and set them aside.
2. Sauté the Aromatics:
In a large pot, heat the sesame oil over medium heat. Add the minced garlic, ginger, and sliced onions. Sauté them for about 2-3 minutes until they are fragrant and slightly softened—this will create a delicious base for your soup!
3. Add the Kimchi:
Next, add in your chopped kimchi along with some of the juices. Cook for another 2-3 minutes, allowing the kimchi to infuse its flavors into the pot and soften a bit. Your kitchen should smell amazing right about now!
4. Mix in the Sauces:
Stir in the gochujang and soy sauce, mixing everything together well to ensure the kimchi and aromatics are combined with the sauces.
5. Pour in the Broth:
Add the chicken or vegetable broth to the pot and bring it to a boil. Once boiling, reduce the heat and let it simmer for about 5 minutes. This allows all the flavors to meld beautifully.
6. Cook the Noodles:
Now, it’s time to add the instant ramen noodles to the pot. Cook them according to the package instructions, usually about 3-4 minutes. This will make sure they’re perfectly tender!
7. Add Greens:
During the last minute of cooking, toss in your baby spinach or bok choy. Stir it in until it wilts down into the soup, adding an extra burst of color and nutrients.
8. Serve It Up:
Carefully ladle the hot soup filled with noodles and vegetables into bowls. It looks so inviting already!
9. Add the Soft-Boiled Eggs:
Slice each soft-boiled egg in half and place one half on top of each bowl of ramen.
10. Garnish and Enjoy:
Sprinkle your soup with julienned green onions, toasted sesame seeds, and if you like a bit of heat, some red chili flakes. For a delightful crunch, add fried shallots or garlic chips as well.
11. Dig In!
Your comforting, spicy Kimchi Ramen Soup is ready to be enjoyed! Grab your chopsticks and savor every delicious bite! 😊🍜
Can I Use Homemade Kimchi Instead of Store-Bought?
Absolutely! Homemade kimchi can add even more personalized flavor to your ramen. Just ensure it’s fermented enough to impart that tangy, spicy taste to the broth.
What If I Don’t Have Gochujang?
No worries! If you don’t have gochujang, Sriracha or another hot sauce can work as a substitute. Just be mindful that it may alter the flavor slightly—add it gradually to achieve your desired spice level.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove or in the microwave. You may want to add a little extra broth or water to loosen it up as the noodles may soak up some of the liquid.
Can I Add More Vegetables?
Definitely! Feel free to add any vegetables you like, such as mushrooms, zucchini, or carrots. Just make sure to cook them long enough for them to soften, adding them to the pot at the right time during the cooking process.
