Soothing, comforting and delicious...need I say more? This is the perfect quick dish during those colder months!
Ingredients
Soup Base & Noodles
- 1 packet Shin Ramyun (or any instant noodles)
- ½ of the seasoning packet (adjust for spice level)
- ¼ cup kimchi
- 1 garlic clove, minced
- 500ml water
- 1 tbsp gochujang
- ½ tbsp soy sauce
- 1 tsp fish sauce
- 1 tsp sugar
Protein & Toppings
- Tofu slices
- 1 egg
- Spring onions, chopped
Optional Add-Ins
- Dumplings
- Tteok (rice cakes)
Method
- Start the broth – In your ramen pot, add water, minced garlic, gochujang, soy sauce, fish sauce, sugar, and half the seasoning packet. Stir and bring to a boil.
- Add kimchi – Once boiling, stir in kimchi and simmer for 2–3 minutes to infuse the broth with flavor.
- Cook optional add-ins – If using, add dumplings and tteok. Cover and cook for 4–5 minutes until nearly cooked through.
- Cook the noodles & tofu – Add ramen noodles and tofu slices. Cover and cook for 2–3 minutes (slightly under the packet instructions, as they’ll continue cooking in the hot broth).
- Egg it up – Crack in an egg (or poach it gently in the broth). Cover and cook another 1–2 minutes, depending on how runny you like the yolk.
- Finish & serve – Uncover, check noodles and egg for doneness, then garnish with chopped spring onions. Serve straight from the pot for maximum vibes 🤌.
