Ramen noodle soup with kimchi has become one of my dinner staples. The prep work comes together pretty quickly and kimchi packs serious flavor to make this soup hot, sour, spicy, and savory. Plus, adding kimchi is a great way to add more veg to this soup without having to think about prepping too much, which I love.
While kimchi and noodles are the backbones of this soup, use what you have. I like adding tofu for protein, but you could also add hard boiled eggs or meats. The aromatic and savory garlic, onions, ginger, and mushrooms contribute extra flavor, but if you’re missing an ingredient, kimchi is flavorful enough to make up for it!
- 2 packages of ramen noodles, spice packet removed
- 1 tsp toasted sesame oil
- 1 medium onion
- 8 oz mushrooms
- 4 garlic clove, minced
- 1-inch ginger
- 6 cups water or stock
- 2 cups kimchi
- 1 tsp fish sauce
- 1 tsp soy sauce
- 3 tablespoons Korean red pepper paste (gochujang)
- 8 oz firm tofu
- 8 scallions
- Bring a stockpot of water to a boil and cook the ramen noodles to package instructions. Drain when cooked and set aside.
- Prepare the ingredients. Clean and slice the mushrooms. Peel and mince the garlic and ginger. Cut the tofu into ¼-inch slices. Slice the scallions thinly.
- In a dutch oven, add the sesame oil over medium heat. Saute the onion and sliced mushrooms until they are starting to soften. Add the garlic and ginger, cooking for about 30 seconds until fragrant.
- Add the water or stock, kimchi, fish sauce, soy sauce, and gochujang. Bring to a simmer and taste the seasoning – add a small splash of soy sauce if more salt is needed.
- Just before serving, add tofu and stir gently to combine. Add the ramen noodles to bowls. When tofu is heated through, ladle the soup over the noodles and garnish with scallions.