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 30-Minute Escape to Flavor Town
As a busy working mom, finding time for anything beyond the whirlwind of work and family feels like a luxury. Dinner often becomes a frantic scramble, a juggling act between homework help and last-minute errands. But last week, I discovered a culinary oasis amidst the chaos: Kimchi Ramen Noodle Soup. This wasn't just any ramen; this was a vibrant, flavorful explosion that warmed my soul as much as it nourished my body. It took a mere 30 minutes to prepare, a feat that felt almost miraculous in my jam-packed schedule. And the best part? It was incredibly delicious.
The aroma alone transported me. The spicy kick of the kimchi, the subtle sweetness of the honey, the fragrant ginger and garlic – it was a symphony of flavors that danced on my palate. I used a store-bought kimchi, mostly because of time constraints, but I’m already planning on making my own next weekend. The recipe was unbelievably simple. Even my picky eater (my ten year old), scarfed it down without complaint. I’m beginning to think I’ve discovered the secret weapon to healthy, happy family dinners! It all started with a simple desire for something quick, easy, and comforting. What I got was so much more.
This wasn't just a meal; it was a brief escape from the everyday grind. The act of cooking, even something as straightforward as this soup, was strangely therapeutic. The rhythmic chopping of vegetables, the sizzling of garlic in the pan – these small moments created a sense of calm amidst the usual flurry of activity. And as I sat down to enjoy the steaming bowl, the warmth spreading through me, I felt a sense of contentment that’s hard to put into words. It was a simple pleasure, a small victory in a day filled with many challenges.
The beauty of this recipe is its adaptability. I experimented with different toppings, adding a handful of fresh spinach for extra greens, or sprinkling sesame seeds for a bit of extra crunch. Each variation created a unique culinary experience. But the core elements – the kimchi, the ramen noodles, the aromatic broth – remained constant, a comforting anchor in a world that often feels chaotic and unpredictable. And isn't that what we all need sometimes? A comforting bowl of deliciousness to make us feel grounded, happy and well-fed?
I’ve already made this soup twice this week, and I’m planning on making it again next week. Maybe next time I'll even try adding some tofu or chicken for extra protein. The possibilities are endless. But regardless of what I add, it’ll always be a testament to the simple joys of cooking and the transformative power of a delicious, healthy meal.
If you’re looking for a quick, easy, and incredibly flavorful dinner that will satisfy your cravings and warm your heart, look no further. This Kimchi Ramen Noodle Soup is your answer. Trust me; your taste buds (and your family) will thank you for it.
Ingredients: (This is just a reminder, please refer to the original recipe for exact measurements.)
- Honey
- Rice vinegar
- Olive oil
- Sesame oil
- Sesame seeds
- Garlic (minced)
- Mung bean sprouts
- Vegetable broth
- Fresh ginger (minced)
- Soy sauce
- Salt and pepper
- Kimchi
- Hard-boiled eggs
- Korean red chili flakes
- Ramen noodles (discard seasoning packets)
- Scallions
- Fresh greens
