Kimchi Ramen Noodle Soup
An easy and flavorful Korean-inspired soup made with ramen noodles, fresh greens, hard-boiled egg, and 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.
An easy and flavorful Korean-inspired soup made with ramen noodles, fresh greens, hard-boiled egg, and 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.
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 2 teaspoons olive oil
- 1/2 teaspoon sesame oil
- sesame seeds
- 4 cloves garlic (minced)
- mung bean sprouts
- 6 cups vegetable broth
- 1 tablespoon fresh ginger (minced)
- 1.5 tablespoons soy sauce
- salt + pepper (to taste)
- 1/2 cup well fermented kimchi
- hard boiled eggs
- 1/2 teaspoon korean red chili flakes (â plus more to taste (sub
- 150 grams ramen (2.5 packets i used koyo, seasoning packet discarded)
- additional kimchi
- scallions (shredded and soaked in cold water for
- fresh greens
- Carbohydrate 27.1191100214542 g
- Cholesterol 424 mg
- Fat 16.2799009989669 g
- Fiber 4.02513375501771 g
- Protein 19.1804096345931 g
- Saturated Fat 4.06269709985115 g
- Serving Size 1 1 serving (1051g)
- Sodium 1787.87267502382 mg
- Sugar 23.0939762664365 g
- Trans Fat 2.25328930030787 g
- Calories 319 calories
Step-by-step
- 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 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) 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.
My Cozy Kimchi Ramen Adventure: A Quick and Flavorful Escape
There's something incredibly comforting about a warm bowl of soup, especially on a chilly evening. And when that soup is bursting with flavor and ready in under half an hour? Even better! That's exactly what this Kimchi Ramen Noodle Soup delivers. As a busy working mom, I'm always on the lookout for quick and healthy meals that don't compromise on taste, and this recipe has become a real staple in our household.
The beauty of this Kimchi Ramen soup lies in its simplicity. It's a delightful fusion of Korean flavors, combining the tangy kick of kimchi with the savory depth of soy sauce and ginger. The ramen noodles provide a satisfying base, while the addition of fresh greens and a perfectly cooked hard-boiled egg adds a touch of elegance. I've experimented with various toppings over time, adding everything from shredded scallions to crunchy mung bean sprouts, and each variation brings a unique textural and flavor profile to the dish. Sometimes, I like to get extra creative – a sprinkle of sesame seeds for a nutty aroma, or even a drizzle of chili oil for those who like a little extra heat.
What truly sets this recipe apart is its flexibility. The base broth can be easily customized to your preference. Feeling adventurous? Add a splash of gochujang (Korean chili paste) for an extra layer of spicy complexity. Want a lighter version? Reduce the amount of oil and increase the vegetables. The possibilities are endless! I often find myself tweaking the recipe based on what ingredients I have on hand – a surplus of scallions one day, extra kimchi another. The beauty of this dish is that it always turns out delicious, no matter the slight variations.
Beyond the ease and adaptability, this Kimchi Ramen soup offers a fantastic opportunity to explore Korean cuisine. Kimchi itself is a culinary marvel – a fermented cabbage dish packed with flavor and probiotics. This soup perfectly showcases kimchi's potential, allowing its unique tang and spice to shine through without overpowering the other ingredients. And let's be honest, the vibrant red color of the kimchi adds a beautiful visual appeal to the bowl, making it almost too pretty to eat (almost!).
This recipe has become more than just a quick weeknight dinner; it's a little slice of comfort and culinary adventure that I can share with my family. It’s a taste of home, even on the busiest of days. The warm broth, the satisfying noodles, the explosion of flavor—it's the perfect remedy for a long day, and a testament to the power of simple, delicious food.
So, next time you're looking for a quick, flavorful, and healthy meal, give this Kimchi Ramen Noodle Soup a try. I'm confident it will quickly become a favorite in your kitchen, too. The satisfaction of a perfectly balanced, warming bowl of soup is unparalleled, and this one consistently delivers on its promise of deliciousness. Happy cooking!
Pro-tip: Don't be afraid to experiment with different types of kimchi. The flavor will vary depending on the fermentation process, and discovering your favorite kimchi is half the fun!
