This Kimchi Ramen Noodles recipe is a combination of the traditional Japanese ramen noodle dish with the Korean flavors of kimchi for a unique soup that is loaded with flavor and texture.

If you are looking for more Asian-inspired recipes you may like Instant Pot Soy Free Asian Salmon or this Shrimp Lo Mein Recipe.

Kimchi ramen noodle soup in a white bowl, red chili pepper, hard-boiled eggs, ginger, green onions, white and black dish towel, and pork belly.

Raman restaurants have gained in popularity over the years though it is quite simple to make at home. After sauteing a few vegetables and adding garlic, ginger and broth you can customize it to your liking and add a variety of different toppings.

Traditionally ramen has wheat-based noodles but this recipe uses gluten free ramen noodles and the toppings include pork belly, eggs, and scallions which are all easily substituted for whatever you have on hand.

What is kimchi?

If you aren’t familiar with kimchi it is a traditional Korean dish made from fermented cabbage. Eaten as a side dish or added to foods, kimchi has a unique slightly spicy and tangy flavor.

Loaded with probiotics, kimchi can play a role in gut health and digestion. Kimchi is also a good source of vitamins and minerals.

Most grocery stores carry kimchi in the refrigerated section of the grocery store.

Kimchi ramen soup in a white bowl with a wooden fork, ramen noodles, red chili pepper, green onions, pork belly.

Why You’ll Love This Ramen Noodle Soup

Hearty: Loaded with pork belly, eggs, and mushrooms these healthy ramen noodles eat like a meal.

Flavorful: From the sesame sauteed mushrooms to the pork belly, eggs and green onions, this soup has a robust flavor.

Versatile: Change up the toppings, add some sriracha, or use different vegetables, to make this recipe your own.

Easy: This ramen noodle soup couldn’t be easier to prepare and it comes together in just minutes.

Gluten free: This recipe for ramen noodles gluten free is ideal for those who are looking to enjoy a bowl of ramen soup but can’t eat regular ramen noodles.

Eggs, pork belly, gluten-free noodle cakes, shiitake mushrooms, kimchi, red chili pepper, garlic ginger, green onions, ramen broth, sesame oil, and salt and pepper.

Ingredients For Kimchi Ramen Noodles

  • Sesame oil – Sesame oil adds Asian flavoring but you can use chili oil if you’d like an extra spicy soup.
  • Shiitake mushroom – Fresh shiitake mushrooms, sliced, add texture to the soup.
  • Kimchi – Use your favorite store bought kimchi.
  • Ginger – Fresh sliced ginger adds anti-inflammatory properties and flavor.
  • Garlic – Pressed garlic cloves add to the flavor.
  • Ramen noodle cakes – Use brown rice ramen noodles gluten free if you’d like a gluten free meal.
  • Ramen broth – Ramen broth adds the perfect flavor but you can also user your favorite broth.
  • Salt and pepper – Add salt and pepper to taste.


  • Hard boiled eggs – Hard boiled eggs add more substance and protein to this ramen soup.
  • Pork belly – Pork belly also adds more substance and protein but you can use any leftover meat or chicken you have on hand. Even tofu works.
  • Scallions – Scallions, also known as green onions add some flavor and color.
  • Chili oil – Chili oil adds a touch of spice. Use as much or as little as you’d like.

How To Make Ramen Noodles

Step 1: Heat oil in a heavy pot, sauté the mushrooms until softened and then stir in the garlic and ginger and sauté until fragrant.

Step 2: Stir in kimchi, mix well to combine, and continue to sauté for a few more minutes.

Step 3: Pour the broth into the pot, cover, and allow the broth to come to a boil.

Step 4: Add ramen noodles to the pot and cook according to package instructions, stirring often to separate the ramen noodles.

Step 5: Take the pot off the stove and transfer the soup to serving bowls. Add your favorite toppings like hard boiled eggs, pork belly, fresh scallions and chili oil.

Tips and Variations

Change up the noodles. Try using buckwheat noodles which are also gluten free ( read the label carefully to make sure) or use traditional wheat-based ramen noodles. If you prefer a thicker noodle you can also use udon noodles.

Add veggies. Shiitake mushrooms add to the Asian flavoring but you could also throw in broccoli, bok choy or anything else you have in your fridge or freezer.

Modify the protein. This recipe calls for pork belly and hard boiled eggs but you can substitute any cooked meat or seafood you have on hand or use tofu to make it vegetarian.

Sprinkle with fresh herbs. If you want to add a touch more green you can garnish with freshly chopped cilantro or parsley.

Hard boiled eggs, pork belly with green onions, kimchi ramen soup in a white pot, red chili pepper and green onions in a white serving bowl.


are any ramen noodles gluten free?

No, traditional ramen noodles are made with wheat so they are not gluten free.

what is kimchi ramen made of?

Kimchi ramen is made from broth, ramen noodles and kimchi.

Braised Pork Belly

This recipe for Braised Pork Belly has the ultimate combination of sticky, sweet and sour umami flavors for a dish that will melt in your mouth and tantalize your tastebuds.

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Kimchi ramen soup with pork belly, hard boiled eggs and green onions and a white and black dish towel, wooden spoons, green onions in a white serving dish and red chili flakes.

Make Ahead And Storage

Make ahead: This ramen noodle soup can be prepared a few days in advance and reheated just before serving.

Storage: Allow the kimchi ramen to come to room temperature and then store it in an airtight container in the fridge for 3-4 days. In the freezer, kimchi ramen will keep for up to 3 months.

Pork belly, hard boiled eggs, kimchi ramen soup topped with pork belly and green onions, red chili pepper, ginger, green onions, wooden spoon, white and black dish towel.

Looking for soup recipes for next time?


Keep a stash of hard-boiled eggs in the fridge to use in this recipe or for a quick snack. Boil the eggs for 10 minutes so you get a nice bright yellow color.

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kimchi ramen noodles

Kimchi Ramen Noodles

by Silvia Dunnirvine
This Kimchi Ramen Noodles recipe is a combination of the traditional Japanese ramen noodle dish with the Korean flavors of kimchi for a unique soup that is loaded with flavor and texture.
Prep: 4 minutes
Cook: 18 minutes
Total: 22 minutes
Servings: 2


  • 2 tbsp sesame oil chili oil for extra spicy
  • 1 cup shiitake mushroom sliced
  • 1 cup kimchi + 3tbsp brine
  • 2 ginger slices
  • 2 cloves garlic pressed
  • 3 ramen noodle cakes brown rice GF
  • 32 oz ramen broth or your favorite broth
  • salt and pepper to taste


  • hard boiled eggs
  • pork belly
  • scallions
  • chili oil


  • Heat oil in heavy pot. Sauté mushrooms until softened (about 3 minutes).
    Kimchi ramen noodles
  • Stir in pressed garlic (or garlic paste) and ginger slices. Sauté until fragrant (about 2 minutes).
  • Add kimchi and brine. Still well and continue to sauté for an additional 3 minutes.
    Kimchi ramen noodles
  • Pour in broth, cover and cook until broth comes to a boil (about 4 minutes).
  • Add ramen noodles and cook according to package instructions (see notes). Stir often to separate the noodles.
    Kimchi ramen noodles
  • Remove from stove. Transfer to serving bowls and add whichever toppings you like. Add hard boiled eggs, pork belly, fresh scallions and chili oil.
    Kimchi ramen noodles


  • Noodles are supposed to be al dente. Don’t overcook them.
  • If you prefer more broth only cook 2 ramen cakes.


Calories: 260kcal | Carbohydrates: 18g | Protein: 13g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Sodium: 465mg | Potassium: 864mg | Fiber: 4g | Sugar: 4g | Vitamin A: 54IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Keyword: Healthy Ramen Noodles, Kimchi Ramen Noodles, Ramen Noodles, Ramen Noodles Gluten-Free
Course: Dinner, Dinner for Two
Cuisine: Asian, Korean
Like this? Leave a comment below!
Kimchi ramen soup with noodles, pork belly, green onions, wooden spoon and red chili pepper.

Hi! I’m Silvia.

My goal is to make cooking simple and enjoyable.

Garden in the Kitchen is full of easy and balanced recipes for busy families. Classics get a healthier twist with additions of veggies or alternative ingredients.

I hope my recipes will inspire you to cook more home meals and above all have fun in the kitchen!

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