Kimchi Ramen Recipe - Food Fanatic

Kimchi Ramen Recipe

    2 Servings


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.

Kimchi ramen photo