Kimchi Ramen Noodle Soup
This Kimchi Ramen Noodle Soup is bold, spicy, and packed with tangy flavor. Made with savory broth, tender ramen noodles, sautéed kimchi, and fresh greens, this quick 20-minute soup is the perfect cozy and comforting weeknight meal.
Ingredients
- Main Ingredients:
- 2 packs ramen noodles discard seasoning packets
- 1 cup chopped kimchi
- 4 cups chicken or vegetable broth
- 1 cup sliced mushrooms
- 1 cup baby spinach or bok choy
- 2 green onions sliced
- Flavor Base:
- 1 tablespoon sesame oil
- 2 cloves garlic minced
- 1 teaspoon freshly grated ginger
- 1 tablespoon soy sauce
- 1 teaspoon gochujang optional
- ½ teaspoon sugar
- Optional Toppings:
- Soft-boiled eggs
- Extra kimchi
- Red pepper flakes
- Drizzle of sesame oil
Instructions
- Prep Ingredients
- Mince garlic and grate ginger.
- Slice mushrooms and green onions.
- Chop kimchi into bite-sized pieces if needed.
- Build Flavor
- Heat sesame oil in a large pot over medium heat.
- Add garlic and ginger; cook 30 seconds until fragrant.
- Stir in kimchi and sauté 2–3 minutes to deepen flavor.
- Create the Broth
- Pour in broth and bring to a gentle boil.
- Stir in soy sauce, sugar, and gochujang (if using).
- Add mushrooms and simmer 3–4 minutes.
- Cook the Noodles
- Add ramen noodles.
- Cook according to package instructions (3–4 minutes).
- Add spinach or bok choy during the last minute until wilted.
- Finish & Serve
- Turn off heat and let rest 2–3 minutes.
- Taste and adjust seasoning if needed.
- Garnish with green onions, soft-boiled egg, or sesame oil.
- Serve immediately.
Notes
- Sautéing kimchi enhances depth and reduces sharp acidity.
- Avoid overcooking noodles—they soften quickly.
- Store broth separately from noodles for best leftovers.
- Reheat gently to maintain texture.
- Freezing not recommended once noodles are added.