Kimchi Ramen

By Ali Slagle

Updated February 10, 2026

Christopher Testani for The New York Times. Food Stylist: Monica Pierini.
Ready In
20 min
Rating
5(49)
Comments
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In this fast, single-serving soup inspired by shin ramyun and kimchi soondubu jjigae, ramen noodles cook in a ferociously red broth of kimchi, gochujang, sesame oil, soy sauce and gochugaru. To temper the heat, eat the soup with soft tofu or crack an egg into the pot — its yolk adds some creaminess to the broth. For more vegetables, add chopped leafy greens or broccoli with the ramen, or fill bowls with roasted squash or sweet potatoes. 

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Ingredients

Yield:1 servings

  • 2 scallions

  • ½ cup kimchi

  • 1 tablespoon gochujang

  • 2 teaspoons toasted sesame oil

  • 2 teaspoons low-sodium soy sauce, plus more to taste

  • ½ teaspoon gochugaru or other crushed red pepper, plus more to taste

  • 1 package ramen noodles (about 3 ounces), seasoning packet discarded

  • 1 large egg (optional)

  • 4 ounces soft or silken tofu

Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)

18 grams carbs; 186 milligrams cholesterol; 327 calories; 7 grams monosaturated fat; 7 grams polyunsaturated fat; 4 grams saturated fat; 20 grams fat; 6 grams fiber; 1521 milligrams sodium; 22 grams protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Use scissors to thinly slice the scallions, then use them to snip the kimchi into small pieces. In a medium saucepan, heat the kimchi, gochujang, oil and half the scallions over medium-high. Stir until the colors are muted, 1 to 2 minutes. 

    1. Step 2

      Add 2 ½ cups water, the soy sauce and gochugaru. Once boiling, taste the broth for salt (add soy sauce) and heat (add gochugaru, or if it’s too spicy, add a pinch of sugar). Add the noodles and cook until just tender according to package directions.

    1. Step 3

      Crack the egg, if using, into the pot. Reduce heat to medium-low, cover and steam until the whites are cooked but the yolk is still soft, 2 to 3 minutes. 

    1. Step 4

      Scoop the tofu into a bowl, then spoon the soup over top. Garnish with the reserved scallions.

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Ratings

5 out of 5
49 user ratings
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Comments

Greta

Solid recipe. Easy to make and nice flavor. I did add some mushroom I had lying around and some bok choy to add more vegetables. I would make again.

IZ.

Excellent, forgiving base recipe and perfect for a rainy day. Added broccoli and tofu. Will make again and again.

Susan

Delicious! Definitely will make this again! I did not cut the kimchi, which added some body to the broth.

Texasbound

Broth was a little thin, even with the addition of oyster mushrooms, bok choy and eggs as recommended by Greta. Will try adding beef or chicken broth in the future to round out the spice. Otherwise quick and flavorful.

IZ.

Excellent, forgiving base recipe and perfect for a rainy day. Added broccoli and tofu. Will make again and again.

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