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Kimchi ramen is a delightfully flavorful Korean-inspired soup that you can whip up in just 30 minutes. It’s made up of tender ramen noodles and sautéed mushrooms in a savory-sweet, slightly spicy kimchi-flavored broth. Top it off with a soft-boiled egg and you’ve got yourself a meal.
Let’s face it. Instant ramen can get boring. The good news is that it’s incredibly easy to doll up. This 30-minute kimchi ramen is an excellent example. It takes simple instant ramen and turns it into a unique, dynamic flavor explosion in no time at all. I cannot wait for you to try it.
The broth that serves as the backbone for this slurp-able soup is flavored by gochujang paste, garlic, kimchi juice, and soy sauce. It is savory, slightly spicy, and just a tiny bit sweet. Depending on the kimchi you buy, your broth will be more or less spicy. Sautéed garlic and kimchi float in the broth with a hearty portion of firm yet tender ramen noodles. The whole thing is topped off with a soft-boiled egg and sliced bright and flavorful green onions.
Why You’ll Love This Kimchi Ramen Recipe
This kimchi noodle soup might just become a new weeknight staple in your home. Not convinced? Here’s why I think you’ll love it.
- Quick and easy. This recipe will be ready in just 30 minutes and it only takes a few simple steps to put together. It’s a great dish for any and all levels of culinary experience.
- Dynamic flavors. There is so much going on in terms of flavor here. The broth is the perfect combination of umami, spicy, and sweet. It’s mouthwateringly tasty.
- Pick your spice level. I love that this recipe can be adapted to a wide array of spice tolerance levels. Not a spice fan? Pick a mild kimchi. If you love spice, use a spicy kimchi. In addition, you can easily adjust the level of spice in this soup by playing with how much gochujang paste you use or adding a bit of sriracha.
- Make it your own. There is almost endless room for creativity when it comes to toppings for this ramen dish. Add a runny egg, bok choy, mung beans, or anything else that tickles your fancy. Looking for inspiration? Check out the section below titled “Recipe Tips & Variations”.
What Is Kimchi Ramen?
Kimchi ramen is a delicious, Korean-inspired take on classic ramen noodle soup. It is made up of tender ramen noodles, sauteéd mushrooms, garlic, and chunks of kimchi swimming in a slightly sweet, kimchi-flavored broth. If you’re bored of the normal ramen routine, give this kimchi noodle soup a try.
Recipe Ingredients
Here is a list of ingredients needed to make this flavor-packed kimchi ramen. Don’t forget to scroll to the recipe card below for exact measurements.
- Vegetable oil – Canola oil, avocado oil, or any neutral cooking oil will do.
- Shiitake mushrooms – I love mushrooms but I know that they aren’t for everyone. If mushrooms aren’t your thing, feel free to leave them out.
- Garlic
- Kimchi – Make your own kimchi or grab a package from the store. If using store-bought kimchi, pay attention to whether it is labeled mild, medium, or spicy. Any kind will work here but be sure to select a product that fits your taste preferences.
- Liquid from kimchi – Just drain the juices that the kimchi is marinating in from the vegetable matter.
- Soy sauce – You can use liquid aminos instead if you are trying to avoid soy.
- Gochujang paste
- Chicken broth – Make your own chicken broth or use a store-bought version. Feel free to use beef or vegetable broth instead.
- Instant ramen – I highly suggest discarding the flavor packet that comes with the ramen.
- Green onion
- Soft-boiled eggs – An easy over egg or a poached egg would work as well.
How to Make Kimchi Ramen
In just 30 minutes you will have a delicious ramen dish that is sure to become a new favorite. Here’s how to make it. Don’t forget to scroll to the recipe card below for more detailed instructions.
- Sauté the veggies. Heat vegetable oil in a small pot over medium heat. Add mushrooms and sauté for 3-4 minutes. Add garlic and sauté for 1 minute. Add in kimchi and continue cooking for 2-3 minutes.
- Make the broth. Add the kimchi liquid, soy sauce, and gochujang. Stir well. Add the chicken broth. Bring the soup to a boil. Reduce the heat to low and simmer for 5-10 minutes.
- Make the ramen. Cook instant ramen according to package directions. Drain.
- Put it all together. Divide the ramen noodles between two bowls. Pour the broth over the over the noodles and top with green onion and soft-boiled egg.
Recipe Tips & Variations
This recipe is wonderfully straightforward and easy to make but I have a few simple tips for you that will help you make the best ramen possible. I also included some fun variations just in case you are feeling creative.
- Forget the seasoning pack. If your instant ramen came with a packet of seasoning, toss it. You don’t want the flavors to throw off the carefully crafted, homemade broth.
- Boil the water fully. Be sure that the water you are using to boil the ramen comes to a full boil before cooking the noodles in it. If the water is not hot enough, the noodles will absorb it and become soggy. Ick!
- Don’t overcook the ramen. Aim for al dente here. The ramen will continue to soften as it sits in the broth. If you overcook it initially, it will become soggy.
- Add protein. Add tofu or cooked meat to this ramen to make it a full meal. Shredded chicken or thin slices of beef or pork would work beautifully. If you feel like taking on an extra project in the kitchen, try adding my Pork Katsu or Chicken Katsu.
- Try different veggies. Mushrooms are my favorites here but you could easily add other veggies. Just toss them in the pot before sautéing the mushrooms. Thinly sliced carrots or bell peppers would be my pick here. You could also add steamed broccoli just before serving.
- Add greens. As you simmer the soup, add a handful or two of spinach or some bok choy and let it wilt into the broth.
- Other fun toppings. Topping kimchi ramen with mung beans, water chestnuts, and/or edamame is a great way to add flavor and texture to the dish.
- Make it spicy. The broth is already slightly spicy but you can add extra gochujang paste, some red chili flakes, or a bit of sriracha if you are looking for more. Alternatively (or additionally) opt for a spicy kimchi.
What to Serve with Kimchi Noodle Soup
Kimchi ramen is delicious on its own but that doesn’t mean you can’t enjoy it alongside another Asian-inspired dish or two. Here are some of my favorite things to serve it with.
- With veggies. Round out your meal with a side of Smashed Asian Cucumber Sala, Chinese Cabbage Stir Fry, or Garlic Roasted Green Beans.
- With a fun appetizer. Give this soup a proper introduction with a plate of steamed edamame, Shrimp Shumai, or gyoza dipped in The Best Dumpling Sauce ever.
- With a tasty main. Serve this soup as a side dish with my Korean Beef Bulgogi, Chicken Katsu [チキンカツ], or Bo Luc Lac (Vietnamese Shaking Beef).
How to Store & Reheat Leftovers
If you find yourself with leftover kimchi ramen, allow the soup to cool completely. Before topping it with an egg and scallions, seal the soup in an airtight container and store it in the refrigerator for up to 4 days. You can also store it in the freezer for up to 3 months. When you are ready to enjoy, allow the soup to thaw in the refrigerator (if applicable) before transferring it to a pot and reheating it over medium heat until warm. Top the soup with a soft-boiled egg and sliced scallions and dive right in.
More Asian Recipes
Is this kimchi ramen recipe calling your taste buds to take a trip to Asia? I’ve got you covered. I have so many more Asian-inspired recipes for you to cook up. Here are some of my favorites.
- Katsu Chicken Curry
- Buldak Ramen
- Crispy Golden Spring Rolls
- Chè Thái Recipe (Vietnamese Fruit Cocktail)
- Mantou 饅頭 (Chinese Steamed Buns)
- Hunan Beef
Kimchi Ramen
Ingredients
- 2 tablespoons vegetable oil
- ¾ cup (170 g) thinly sliced shiitake mushrooms
- 2 cloves garlic, minced
- 1 cup (115 g) kimchi, chopped
- ½ cup (118 ml) liquid from kimchi
- 1 tablespoon soy sauce
- 1 tablespoon gochujang paste
- 4 cups (946 ml) chicken broth
- 6 ounces (170 g) instant ramen, (they come in 3 ounce packets so you will need 2 of them)
- ½ cup (50 g) thinly sliced green onion
- 2 soft boiled eggs
Instructions
- Heat vegetable oil in a small pot over medium heat. Add mushrooms and sauté for 3-4 minutes, until softened and starting to brown. Add garlic and continue cooking for 1 minute.
- Add in kimchi and continue cooking for 2-3 minutes.
- Add in kimchi liquid, soy sauce and gochujang and stir well. Pour in chicken broth and bring to a boil. Reduce heat and simmer for 5-10 minutes.
- Meanwhile, cook instant ramen according to package directions. Drain and set aside.
- Divide the ramen noodles between two bowls and pour the broth over the top.
- Serve with green onion and soft boiled egg.
I clicked on Herbed Cranberry Chicken and got Kimchi Ramen instead. Thanks.
apologies, i am human and make mistakes from time to time. i appreciate the grace. here is the correct recipe: https://www.tablefortwoblog.com/herbed-cranberry-chicken/ for future reference, you can also use the search on my site, but i will try to proofread better.