Korean Kimchi Ramen Soup (Printable Version)

Spicy Korean kimchi ramen with broth, noodles, and fresh toppings for a comforting, flavor-packed bowl.

# What You'll Need:

→ Broth & Base

01 - 1 tablespoon vegetable oil
02 - 4 cloves garlic, minced
03 - 1 tablespoon fresh ginger, minced
04 - 1 small yellow onion, thinly sliced
05 - 4 cups chicken broth or vegetable broth
06 - 2 tablespoons gochujang (Korean chili paste)
07 - 2 tablespoons soy sauce
08 - 1 tablespoon rice vinegar
09 - 1 teaspoon toasted sesame oil

→ Noodles

10 - 4 packs ramen noodles, fresh or instant, seasoning packets discarded if using instant

→ Kimchi & Vegetables

11 - 1 1/2 cups napa cabbage kimchi, coarsely chopped
12 - 1/2 cup kimchi juice
13 - 1 cup fresh shiitake mushrooms, thinly sliced
14 - 1 cup baby spinach leaves
15 - 2 green onions, thinly sliced

→ Protein (optional)

16 - 2 large eggs
17 - 7 ounces firm tofu, cut into cubes or substitute with cooked chicken or pork

→ Garnishes

18 - 1 sheet nori, cut into thin strips
19 - 1 tablespoon toasted sesame seeds
20 - Sliced green onions, for garnish
21 - Red chili slices, optional

# Steps to Follow:

01 - Heat vegetable oil in a large soup pot over medium heat. Add garlic, ginger, and onion. Sauté for 2 to 3 minutes until aromatic and translucent.
02 - Stir in gochujang, blending thoroughly with the aromatics. Add chopped kimchi and sauté for 2 additional minutes.
03 - Pour in kimchi juice, chicken or vegetable broth, soy sauce, and rice vinegar. Increase heat and bring to a gentle boil.
04 - Add shiitake mushrooms and cubed tofu (if using) to the broth. Simmer uncovered for 5 minutes.
05 - While the soup simmers, bring a medium pot of water to a boil. Add ramen noodles and cook as per package instructions. Drain and set aside.
06 - If using eggs, carefully crack them into the simmering soup. Poach for 3 to 4 minutes until desired doneness is reached.
07 - Stir baby spinach and toasted sesame oil into the soup. Cook briefly until spinach wilts.
08 - Divide cooked noodles evenly among four serving bowls. Ladle hot soup, vegetables, and protein over the noodles.
09 - Top each bowl with nori strips, sesame seeds, extra green onions, and red chili slices if desired. Serve immediately while hot.

# Important Notes:

01 - For a vegetarian or vegan preparation, use vegetable broth and omit eggs or meat.
02 - To adjust spice level, vary the amount of gochujang and kimchi to suit personal preference.
03 - Additional vegetables such as bean sprouts or julienned carrots can be included for enhanced texture.
04 - Pairs exceptionally well with crisp lager or chilled soju.

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