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Irresistible Kimchi Ramen Bowl Recipe with Soft-Boiled Egg

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A fiery, comforting kimchi ramen bowl featuring a tangy broth, tender noodles, and a silky soft-boiled egg, perfect for cozy nights and quick dinners.

Ingredients

Scale
  • Ramen noodles (fresh or dried, avoid seasoning packets)
  • 1 cup chopped kimchi (firm, well-fermented preferred)
  • 2 large soft-boiled eggs (free-range recommended)
  • 4 cups chicken or vegetable broth (homemade or low-sodium store-bought)
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 2 tablespoons soy sauce (Kikkoman recommended)
  • 1 tablespoon gochujang (Korean chili paste)
  • 1 teaspoon sesame oil
  • 2 stalks green onions, thinly sliced
  • Optional toppings: toasted sesame seeds, nori strips, fresh cilantro

Instructions

  1. Prepare the soft-boiled eggs: Bring a medium pot of water to a gentle boil. Carefully lower 2 large eggs into the water using a slotted spoon. Boil for exactly 6 minutes for a jammy yolk. Immediately transfer eggs to an ice bath to stop cooking. Peel gently once cooled.
  2. Cook the noodles: In the same or a separate pot, bring water to boil and cook the ramen noodles according to package instructions (3-4 minutes for fresh, 4-5 for dried). Drain and rinse under cold water briefly to stop cooking and prevent sticking. Set aside.
  3. Make the broth: In a saucepan, heat 1 teaspoon sesame oil over medium heat. Add minced garlic and grated ginger, sauté for about 1 minute until fragrant but not browned. Pour in 4 cups chicken or vegetable broth, then stir in soy sauce and gochujang. Simmer for 8-10 minutes to meld flavors and slightly thicken broth.
  4. Add kimchi: Stir in 1 cup chopped kimchi and simmer for another 3-4 minutes. Taste and adjust seasoning with salt or more soy sauce if needed.
  5. Assemble the bowl: Divide cooked noodles between two bowls. Ladle hot kimchi broth over noodles, ensuring some kimchi pieces make it into each bowl. Slice soft-boiled eggs in half and place on top. Garnish with sliced green onions, toasted sesame seeds, and nori strips if using.
  6. Final touches: Serve immediately while steaming hot. Encourage mixing the egg yolk into the broth for a rich, creamy texture.

Notes

Use an ice bath immediately after boiling eggs to stop cooking and make peeling easier. Adjust gochujang to control spice level. For vegetarian version, use vegetable broth and skip eggs or substitute tofu. Rinsing noodles under cold water stops cooking and prevents mushiness. A splash of coconut milk or sugar can mellow overly spicy broth.

Nutrition

Keywords: kimchi ramen, soft-boiled egg, Korean noodle soup, spicy ramen, easy ramen recipe, comfort food, gochujang, quick dinner

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