Kimchi Ramen Noodles
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 Time4 minutes mins
Cook Time18 minutes mins
Total Time22 minutes mins
Course: Dinner, Dinner for Two
Cuisine: Asian, Korean
Keyword: Healthy Ramen Noodles, Kimchi Ramen Noodles, Ramen Noodles, Ramen Noodles Gluten-Free
Servings: 2
Author: Silvia Dunnirvine
- 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
Toppings
- hard boiled eggs
- pork belly
- scallions
- chili oil
Heat oil in heavy pot. Sauté mushrooms until softened (about 3 minutes).
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.
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.
Remove from stove. Transfer to serving bowls and add whichever toppings you like. Add hard boiled eggs, pork belly, fresh scallions and chili oil.
- 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