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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
Cook Time18 minutes
Total Time22 minutes
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


  • 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