Easy kimchi ramen is a quick weeknight dinner than can be on the table in under 20 minutes. The spicy broth and slurpy noodles are the perfect way to warm up this winter!
When I was a kid, I would have eaten instant ramen for lunch every day if my Mom let me. I loved slurping down the long, chewy noodles and I liked that it was easy enough to make myself. When I started to focus on a more natural, unprocessed diet after college, ramen fell to the wayside. And to be honest, I forgot all about it - until friend after friend started posting photos of ramen on instagram about two years ago.
Slowly, ramen was taking over. And I craved it like crazy. Of course, instant ramen wasn’t going to cut it anymore. I wanted the same “fancy” ramen that everyone else was eating. Unfortunately, I live in a city where food trends catch on pretty slowly so I had to take matters into my own hands.
Despite scouring the aisles of every Asian grocery store in the area for fresh ramen noodles, dashi, and kombu, I wasn’t able to find the ingredients that I needed to make ramen from scratch. I ended up improvising and coming up with this easy kimchi ramen. It might not be 100% authentic, but it’s a pretty darn good substitute.
To make the broth, simmer kimchi, chicken stock, miso, and soy sauce until it’s velvety smooth and piping hot. Add some instant ramen noodles (throw away the seasoning packet) and boil them until they're soft. While the noodles cook, soft boil some eggs.
Serve the easy kimchi ramen with chopped scallions, soft boiled egg, and additional kimchi.
Man, we're in love with such a quick and easy dinner! You know what would go perfect swirled on top? Urvashee's cilantro chutney. Just a dollop, and hello flavor-town!