This Kimchi Ramen Recipe with Egg is hot, spicy, and full of deep flavors.
Cook the ramen with the kimchi. 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 brining liquid, and stir to blend.
Add the eggs. 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.
Serve and garnish. Use a ladle to add the the soup to two large serving bowls, spooning the egg on top last. Garnish with a sprinkling of 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.
Calorie count is only an estimate.