Kimchi Egg Ramen Recipe
This Kimchi Ramen Recipe with Egg is hot, spicy, and full of deep flavors.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 as a main course
Calories 75 kcal
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 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.