Kimchi Ramen Noodle Soup Recipe
An easy and flavorful Korean inspired soup made with ramen noodles, fresh greens, hard-boiled egg and, of course, kimchi! Ready in just 30 minutes, this delicious and cozy Kimchi Noodle Soup will keep you warm and full all winter long. For best results, find a store-bought or homemade kimchi that you love :)
Servings: 2 servings
Ingredients
- 2 teaspoon olive oil
- 1 tablespoon fresh ginger minced
- 4 cloves garlic minced
- 1 tablespoon rice vinegar
- ½ teaspoon Korean red chili flakes plus more to taste (substitute with cayenne pepper)
- 1.5 tablespoon soy sauce
- 1 tablespoon honey
- ½ teaspoon sesame oil
- 6 cups vegetable broth or water
- salt + pepper to taste
- ½ cup well fermented kimchi
- 150 grams ramen 2.5 packets, I used Koyo, seasoning packet discarded
Toppings:
- Mung bean sprouts
- Additional Kimchi
- Scallions shredded and soaked in cold water for 30 minutes
- Sesame seeds
- Hard boiled eggs
- Fresh greens
Instructions
- Heat olive oil over medium heat in a medium sauce pan. Once hot add fresh ginger and garlic and sauté for approximately 1 minute, stirring constantly to prevent burning. Add rice vinegar, Korean red chili flakes, soy sauce, honey, sesame oil, and vegetable broth (or water) to the pot. Stir well. Increase heat to high, cover, and bring broth to a low boil.
- Once boiling, reduce heat to medium and season to taste. Add the kimchi and ramen noodles (without the seasoning packets- toss those in the garbage!) to the pot. Continue to cook until the noodles are just cooked.
- Remove from heat and divide soup between desired number of bowls. Garnish with toppings such as mung bean sprouts, additional kimchi, scallions, sesame seeds, hard boiled eggs and microgreens.
Video
Nutrition
Calories: 461kcal | Carbohydrates: 68g | Protein: 9g | Fat: 16g | Saturated Fat: 6g | Sodium: 5111mg | Potassium: 186mg | Fiber: 2g | Sugar: 16g | Vitamin A: 1650IU | Vitamin C: 1.9mg | Calcium: 33mg | Iron: 3.4mg
