I can’t stop thinking about this 15-minute Kimchi Ramen, which pairs spicy kimchi and mushrooms with a silky poached egg and one clever shortcut that makes it unbelievably easy.

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I love quick bowls that feel like cheating but taste like you labored all day. This Kimchi Ramen is exactly that; tangy kimchi meets chewy instant ramen noodles and meaty mushrooms, with a soft egg sliding into the broth.

I write about Different Types Of Ramen and still this one surprises me every time, cause the kimchi juice and a splash of soy sauce bring a punch you don’t expect. It’s messy, bright, maybe a little spicy, and totally addictive.

If you like bold flavors fast, this is the bowl you’ll find yourself craving on weeknights.

Ingredients

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Kimchi: spicy, sour, full of probiotics good for your gut, tangy kick.
Ramen noodles: quick carbs, comforting, low in nutrients unless paired with veggies.
Mushrooms: umami, fiber and vitamin D, low calorie, soak up broth flavor.
Eggs: rich protein, silky yolk adds body, keeps you full longer.
Scallions: bright onion notes, vitamin K, fresh crunch on top.
Gochujang: fermented chili paste, sweet spicy depth, adds savory backbone.
Sesame oil: strong aroma, healthy fats, tiny splash goes a long way.
Garlic: fragrant, boosts savory depth, may support immunity if you care.
Soy sauce: salty, umami booster, watch sodium, adds darker savory notes.

Ingredient Quantities

2 packs instant ramen noodles, about 160 to 180 g total, or 2 servings fresh ramen

4 cups (1 liter) chicken or vegetable broth

1 cup kimchi, chopped (about 150 g)

2 tablespoons kimchi juice, if you got it

1 cup mushrooms, sliced, shiitake or button (about 100 g)

2 large eggs

2 scallions, thinly sliced

2 cloves garlic, minced

1 teaspoon ginger, grated

1 tablespoon gochujang, optional for extra heat

1 tablespoon soy sauce

1 teaspoon sesame oil

1 tablespoon vegetable oil

1 teaspoon sugar

1 tablespoon toasted sesame seeds, for garnish

1 teaspoon fish sauce, optional

Pinch of salt and black pepper

Small sheet of nori or sliced chilli, optional

How to Make this

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1. Prep everything quick: chop kimchi and scallions, slice mushrooms, mince garlic and grate ginger, have your broth measured and noodles ready so it all moves fast.

2. Heat the vegetable oil in a medium pot over medium heat, add the garlic and ginger and stir about 30 seconds until fragrant, then toss in the mushrooms and cook until they soften and start to brown, about 2 to 3 minutes.

3. Add the chopped kimchi and the kimchi juice and fry together another minute so the kimchi flavors wake up and get a little caramelized.

4. Pour in the 4 cups of broth, stir in the gochujang if using, soy sauce, fish sauce if you want extra umami, and the teaspoon of sugar. Bring to a boil, then lower to a gentle simmer for about 2 minutes so the flavors marry.

5. Taste the broth and season with a pinch of salt and black pepper, and a little sesame oil to finish the base flavor. Remember gochujang and kimchi add heat so adjust to your taste.

6. Add the instant ramen noodles to the simmering broth and cook until just tender following package times, usually 2 to 4 minutes for instant, or 1 to 2 minutes for fresh ramen, stirring so they separate.

7. When the noodles are nearly done, gently crack the two eggs directly into the simmering soup spaced apart to poach, cover the pot and cook 3 to 4 minutes for runny yolks or longer if you like them firmer. If you prefer, soft boil the eggs in a separate pan and peel.

8. Once eggs are cooked to your liking, turn off the heat, stir in the sliced scallions and a drizzle of sesame oil, let it rest 30 seconds so everything settles.

9. Ladle into bowls, top with toasted sesame seeds and torn nori or sliced chilli if using, maybe an extra sprinkle of scallions. Eat hot, and enjoy the spicy, tangy punch of the kimchi ramen.

Equipment Needed

1. Medium pot (3 to 4 qt) for sautéing, simmering and poaching eggs
2. Cutting board and a sharp chef’s knife for kimchi, mushrooms and scallions
3. Measuring cups and spoons for the broth, soy, sugar and gochujang
4. Wooden spoon or heatproof spatula to stir and scrape the bottom
5. Tongs or chopsticks to separate and lift the noodles easily
6. Ladle for serving the soup into bowls
7. Small prep bowls for minced garlic, grated ginger and mise en place
8. Fine grater or microplane for ginger, plus a small bowl or fork for cracking eggs (or a small saucepan if you want to soft boil them separately)

FAQ

Q: Can I use fresh ramen instead of instant? A: Yes, you can. Fresh ramen only needs about 1 to 2 minutes in boiling broth so it stays springy. Instant usually takes 2 to 3 minutes. If you want firmer noodles cook them in a separate pot, drain, then add to the hot broth so they dont go mushy.

Q: How do I make this vegetarian or vegan? A: Use vegetable broth, skip the fish sauce, and pick vegan kimchi (many store kimchis have fish). Add tofu or extra mushrooms for protein. Soy sauce and sesame oil keep the savory punch.

Q: How spicy is it and how can I change the heat? A: Spiciness depends on your kimchi and the gochujang. Leave out the gochujang for milder soup, or add more for heat. If its too hot, add more broth or a pinch of sugar to tame it.

Q: Whats the best way to get a perfect egg? A: For a jammy soft boiled egg cook large eggs 6 to 7 minutes in boiling water, then plunge into ice water and peel. Or crack an egg into simmering broth and cook 1 to 2 minutes for a poached style yolk.

Q: Can I make this ahead or store leftovers? A: Yes but keep noodles and broth separate if you can. Store in the fridge up to 3 days. If already combined expect the noodles to soak up broth, reheat gently and add a splash of hot water or extra broth to loosen it.

Q: My soup turned out too salty or too sour, how do I fix it? A: Too salty add water or unsalted broth and a small pinch of sugar to balance. Too sour try a little sugar or an extra splash of soy sauce for umami, or add more broth to dilute the sourness.

KIMCHI RAMEN Recipe Substitutions and Variations

Kimchi -> sauerkraut or quick-pickled cabbage plus a splash of soy and a pinch of sugar, add 1/2 tsp chili flakes or 1 tsp gochujang if you want heat. Wont be identical but gives the tangy fermented bite.
Broth -> 4 cups water + 1 vegetable or chicken bouillon cube, or use dashi or mushroom stock for more umami. If using miso, stir 1-2 tbsp into hot (not boiling) liquid for extra depth.
Gochujang -> 1 tbsp miso + 1 tsp sriracha + 1/2 tsp sugar, or 1 tbsp chili bean paste. Those recreate the sweet, spicy, fermented flavour pretty well.
Fish sauce -> 1 tbsp soy sauce + 1/4 tsp miso or a strip of dried kelp simmered in the broth, or tamari if you need gluten free. Keeps the salty umami without the strong fishy note.

Pro Tips

1) Fry the kimchi a little before you add the broth, let the edges brown and it gets less sharp and more complex, trust me it changes everything. Save any kimchi juice and add a splash later for extra tang.

2) Bloom the gochujang and aromatics in the oil first so they lose that raw paste taste and the flavors deepen, this also gives the broth a nicer color and body.

3) Dont let the noodles sit in hot broth or they go gummy, either cook them in a separate pot and drain into bowls or add them at the very last second and pull off heat early. If using instant, undercook by about 20 to 30 seconds since they keep softening.

4) Eggs and seasoning matter more than you think: poach on a gentle simmer for runny yolks or soft boil then shock in ice water to peel clean. Taste the broth before finishing because kimchi, soy and fish sauce are already salty, so adjust salt and sesame oil right at the end.