This Kimchi Ramen Recipe with Egg is hot, spicy, and full of deep flavors. It’s my all time favorite bowl of comfort!
What is Kimchi?
- A staple in Korean cuisine, Kimchi is a fermented vegetable dish.
- There are hundreds of varieties and in the United States we’re most familiar with one made from salted napa cabbage and spices.
- Kimchi is typically combined with other vegetables like radish, onion, and garlic.
- Kimchi can be described as having sour, spicy and umami flavors.
Before our adorable boys came into our lives, my husband and I used to frequent a Korean restaurant that we could walk to from our house. We’d always order the Kimchi Ramen with egg. It was just SO good!
This spicy soup packed with soft noodles in a rich red broth would arrive to the table sizzling hot, with an egg freshly cracked into it. It was spicy, hearty and comforting beyond belief.
We don’t “frequent” many hot spots these days, as we just try to maintain our sanity, and hope to make it to the sofa intact, after our boys go to bed. We went back recently and sadly the Kimchi Ramen was no longer on the menu. (GASP!)
So . . . I had to make my own.
I hope you enjoy my rendition of this unforgettable bowl of soup.
I hope you love every last spoonful of this Kimchi Ramen Recipe with Egg!
More recipes with kimchi:
If you try this Kimchi Ramen with egg, or any of my other recipes, I’d love to hear what you think about it in the comments below. You can also follow me on Facebook, Instagram and Pinterest to see more of my mouth-watering recipes!
This Kimchi Ramen Recipe with Egg is hot, spicy, and full of deep flavors.
In a large soup pot, bring the water to a boil.
Add the ramen cakes, reduce the heat to a simmer, and cook until they're soft, but slightly undercooked -- about 2 minutes.
Add the kimchi and stir to blend.
Keeping the heat on low, crack the eggs into broth, a good few inches apart. Cover the pot with a fitted lid to poach the eggs -- this should take 3 to 4 minutes.
Use a ladle to add the the soup to two large serving bowls, spooning the egg on top last.
Sprinkle with Togarashi and serve!
You can find ramen cakes in most Asian markets, but you can also use Top Ramen (really). Just discard the flavor packet.
Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com