Kimchi Ramen
Updated February 10, 2026
Christopher Testani for The New York Times. Food Stylist: Monica Pierini.
- Ready In
- 20 min
- Rating
- Comments
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Ingredients
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
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
- 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.
- 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.
- 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.
- Step 4
Scoop the tofu into a bowl, then spoon the soup over top. Garnish with the reserved scallions.
Private Notes
Comments
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.
Excellent, forgiving base recipe and perfect for a rainy day. Added broccoli and tofu. Will make again and again.
Simple and satisfying! Omitted the egg but would probably add next time, along with more veggies. Used homemade chicken broth instead of water for the soup, and I think that helped provide more flavor/body. Did not need the gochugaru. The gochujang and kimchi provided enough spice as is.
Delightful! I was fortunate to have a quart worth of homemade kimchi from a friend (I tripled the recipe). I tripled the recipe, adding a full bunch of scallions + garlic + many shitakes—and followed users' recommendations for chicken broth over water, leaving no need for soy sauce. Add baby bok choy added alongside the tofu cubes for a 10 min simmer, so the tofu becomes somewhat saturated with flavor. Condiments I lined up: more fresh scallions, sauteed corn, soft boiled eggs, nori sheets!
Veggies is a must, not an option
Good. But not any better than regular Sapporo Ichiban with egg and kimchi added as a topping. Doubled the recipe. No need to cut up kimchi. Add egg as soon as noodles separate from their form or they'll be overcooked by the time the eggs are done. Added bok choy cooked w noodles and then tofu and salad greens in the bowl w ramen poured over. Didn't use gochugaru, didn't need it for spice level. Mushrooms would be a good add.