Kimchi Ramen Soup is a cozy bowl of goodness that blends spicy, tangy kimchi with chewy ramen noodles. It’s quick to make and full of flavors!
There’s something magical about how the kimchi flavors dance with the broth. Every slurp is a little adventure! I love to add a soft-boiled egg on top for extra yum!
Key Ingredients & Substitutions
Kimchi: This is the heart of the soup, bringing spiciness and tang. If you’re new to kimchi, start with milder varieties. You can substitute with fermented vegetables if you’re in a pinch.
Broth: I love using homemade chicken or vegetable broth for depth of flavor. You can use store-bought stocks or even water if you’re really in a hurry.
Gochujang: This adds a unique heat and flavor. If you don’t have it, you can swap with sriracha or another chili paste, but keep in mind that the taste will slightly vary.
Tofu: Firm tofu holds together well in the soup. If you prefer a different protein, cooked chicken or even a fried egg can be great choices.
Mushrooms: Shiitake mushrooms are flavorful, but you can use any mushrooms you enjoy, like button or portobello, for a different taste.
How Do I Get the Perfect Soft-Boiled Egg?
Soft-boiled eggs are a lovely addition, adding creaminess to the ramen. Here’s how to do it perfectly:
- Bring a small pot of water to a gentle boil.
- Carefully add the eggs and boil for exactly 6-7 minutes.
- Immediately transfer them to an ice bath to stop the cooking process.
- Peel gently before adding to your ramen for that creamy yolk.
This little touch really elevates the dish, making it even more delicious!
How to Make Kimchi Ramen Soup
Ingredients You’ll Need:
For the Soup:
- 4 cups chicken or vegetable broth
- 1 cup kimchi, chopped, including some kimchi juice
- 1 tablespoon gochujang (Korean red chili paste)
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 2 servings ramen noodles (fresh or instant, discard seasoning packet)
- 1/2 cup firm tofu, cut into cubes
- 1/2 cup shiitake mushrooms, sliced
- 1 cup spinach or bok choy, chopped
- 2 green onions, thinly sliced
- 2 soft-boiled eggs, halved
- Optional garnish: fresh cilantro or additional green onions
Time Needed
This delicious Kimchi Ramen Soup takes about 10 minutes to prep and another 15 minutes to cook, so around 25 minutes total. It’s an easy and quick meal perfect for any day of the week.
Step-by-Step Instructions:
1. Prepare the Broth:
In a medium pot, pour in the chicken or vegetable broth and bring it to a gentle boil over medium heat. This will be the flavorful base for your soup!
2. Add Kimchi and Flavorings:
Stir in the chopped kimchi along with a bit of its juice. Add the gochujang, soy sauce, and sesame oil. Let this mixture simmer for 5 minutes. This helps all the flavors blend together beautifully!
3. Add Tofu and Mushrooms:
Next, add the cubed tofu and sliced shiitake mushrooms to your pot. Allow everything to simmer together for another 3-4 minutes, or until the mushrooms are tender and flavorful.
4. Cook the Noodles:
Now, it’s time to add the ramen noodles! Stir them into the broth and cook according to the package instructions, typically around 2-3 minutes until they’re nice and chewy.
5. Add Greens:
With just one minute left of cooking, toss in the chopped spinach or bok choy. This adds some lovely color and nutrients to your dish.
6. Serve with Toppings:
Once everything is cooked, ladle the soup into bowls. Top each serving with half a soft-boiled egg and sprinkle the sliced green onions on top.
7. Garnish and Enjoy!
If you’re feeling extra fancy, add some fresh cilantro or more green onions as a garnish. Serve hot, and enjoy every delicious slurp!
Can I Use Instant Ramen Noodles in This Recipe?
Absolutely! Instant ramen noodles work perfectly in this recipe. Just discard the seasoning packet and cook the noodles according to the package instructions while they’re in the soup for added flavor!
Can I Substitute the Tofu?
Yes! If tofu isn’t your thing, you can easily substitute it with cooked chicken, beef, or shrimp. Just add cooked proteins at the same time as the mushrooms to heat them through!
How Do I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. The noodles may soak up some broth, so you might want to add a splash of water or broth when reheating!
Can I Make This Vegan?
Definitely! Just use vegetable broth and swap the soft-boiled eggs for avocado slices or omit them altogether for a delicious vegan version!