Ramen noodles with mushrooms and poached eggs served in a spicy kimchi broth. This Korean-style kimchi ramen is the perfect comfort food on a cold day.
The last few days have been a little stressful. There’s been so much going on lately, and I’m trying to stay on top of it all. From navigating through a move to family drama, life has been a little overwhelming lately. But hopefully all that will be over soon.
Today, I wanted to share with you this Korean-style kimchi ramen.
I have something to admit. One of my favorite comfort foods is ramen.
There’s something about noodles cooked in a spicy savory broth that’s just so comforting. And right now, I feel like I’m in need of this.
This version of ramen is filled with sliced kimchi, which gives the soup a sour fermented flavor that’s unique to kimchi. If you’ve had kimchi before, you know what I’m talking about. I also love adding mushrooms to the soup because it takes on the flavor. Of course, you have to add soft boiled eggs to top off the bowl of ramen. It’s not the same without.
In a medium pot, add chili oil over low to medium heat. Once the chili oil has heated, add gochugaru or Korean chili powder and cook for a minute until toasted. Add minced garlic and cook until aromatic.
Next, pour in chicken or vegetable stock and stir in soy sauce. Add sliced mushrooms and cook until soft. Stir in sesame oil and chopped kimchi.
When ready to serve, drop two eggs into the soup and leave undisturbed. Stir in ramen noodle and your favorite veggies and cook for a couple minutes until the noodles are to your liking. Transfer the noodles to a bowl. Divide the soup and ingredients between the two bowls.
Serve the Korean style kimchi ramen warm.
Enjoy!
- 1 tablespoon chili oil
- 2 tablespoons gochugaru
- 1 teaspoon minced garlic
- ½ tablespoon soy sauce
- 3 cups vegetable stock
- 2-3 large mushrooms, sliced
- ½ teaspoon sesame oil
- ¼-1/3 cup chopped kimchi
- 2 serving ramen noodles
- 2 large eggs
- Salt to taste
- In a medium pot, add chili oil over low to medium heat. Once the chili oil has heated, add gochugaru or Korean chili powder and cook for a minute until toasted. Add minced garlic and cook until aromatic.
- Next, pour in chicken or vegetable stock and stir in soy sauce. Add sliced mushrooms and cook until soft. Stir in sesame oil and chopped kimchi.
- When ready to serve, drop two eggs into the soup and leave undisturbed. Stir in ramen noodle and your favorite veggies and cook for a couple minutes until the noodles are to your liking. Season with salt to taste.
- Transfer the noodles to a bowl. Divide the soup between the two bowls.
- Serve the Korean style kimchi ramen warm.
Looks great! I wonder what that green herb (?) on top of the soup is called?
The vegetable I used on top is chrysanthemum greens but you don’t have to use that
That looks delicious!