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Kimchi Ramen Recipe


For the Ramen:

  • 4 cups chicken stock
  • 1/2 cup kimchi
  • 2 tablespoons white miso
  • 1 teaspoon low sodium soy sauce
  • 2 3 ounce packages instant ramen noodles, seasoning packets discarded

For Topping:

  • 2 soft-boiled eggs, peeled and sliced in half
  • 1 bunch scallion, sliced
  • 1/4 cup kimchi


  1. Add the chicken stock, 1/2 cup kimchi, white miso, and soy sauce to a 3-quart pot. Mix well, then bring to a boil.
  2. Add the ramen noodles and boil for 5 minutes, or until soft
  3. Divide the noodles between two bowls. Top with eggs, scallions, and additional kimchi. Ladle the broth over the noodles and serve immediately. 

To soft boil eggs, bring a saucepan of water to a boil. Fill a bowl with ice water. And two cold eggs to the boiling water and cook for 7 minutes. Use a slotted spoon to transfer the eggs to the ice water; let them sit for 2 minutes or until cool to the touch.

Source: Food Fanatic

Kimchi Ramen Recipe Kimchi Ramen Recipe Reviewed by Jarvis Mann on 6:32 PM Rating: 5

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