Kimchi Ramen Recipe

5 from 1 vote

This kimchi ramen recipe is loaded with kimchi and shiitake mushrooms in a hugely flavorful seasoned broth and lots of noodles, topped with jammy eggs.

Prep Time15

Cook Time5

Soaking the Mushrooms20

Course: Main Course

Cuisine: Korean

Keyword: egg noodles, gochujang, miso, ramen

Servings:

Calories: 659kcal

Author: Mike Hultquist

Ingredients

FOR THE RAMEN SOUP BASE (TARE)

½ cup sake or use Chinese rice wine
3 tablespoons mirin
2 tablespoons sesame paste
2 tablespoons white miso
2 tablespoons gochujang or use doubanjiang
2 tablespoons sesame oil
4 cloves garlic grated
1 tablespoon grated ginger
Salt to taste

FOR THE KIMCHI RAMEN

2 ounces dried shiitake mushrooms + 2 cups water for rehydrating
6 cups chicken stock or chicken broth
8 ounces ramen noodles
1 tablespoon sliced green onion + more for garnish
1 cup kimchi chopped
8 ounces cooked pulled pork or use tofu
2 ramen eggs or use soft boiled eggs, sliced in half
Spicy chili flakes optional, for serving

Instructions

Make the ramen soup base by whisking together the sake, mirin, sesame paste, white miso, gochujang, sesame oil, garlic, and ginger in a small bowl. Adjust with salt and set aside.
Add the dried mushrooms to a large bowl and pour in 2 cups very hot water. Let steep for 20 minutes to rehydrate. When softened, remove the mushrooms. Pour the mushroom soaking water into a large pot.
Remove the hard stems from the mushrooms and discard. Thinly slice the mushrooms and set aside.
Pour the chicken stock into the large pot with the mushroom soaking water along with the green onion. Swirl in the ramen soup base mixture (tare). Bring to a boil, then simmer 2 minutes.
Prepare the noodles by boiling them in hot water for 2 minutes, or until cooked through.
Divide the noodles into 4 bowl. Top each with kimchi and pulled pork. Ladle in the hot ramen soup.
Top each bowl with a sliced ramen egg, then garnish and serve.

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