I'm always in the market for new ways to doctor up a packet of instant ramen. It's one of our favorite things to do in the kitchen (or at the campfire)––as evidenced by our past published recipes for "Pho" Ramen and Curry Ramen––and this Kimchi Ramen is our third and latest creation.
If you have a packet of instant noodles in your pantry right now, you're going to want to give this one a try. This quick and easy Kimchi Ramen can be whipped up with just a few ingredients and less than 15 minutes. And it's way better than just the regular old flavor packet.
1 tablespoon vegetable oil
5 shiitake mushrooms, thinly sliced
½ cup cabbage kimchi, chopped
¼ cup kimchi juice
2½ cups chicken or vegetable stock
2 teaspoons Korean red pepper powder (gochugaru)
¼ teaspoon sugar
1 teaspoon sesame oil
1 package instant noodles
1 scallion, julienned
In a medium pot, add the vegetable oil and the mushrooms. Stir-fry for 3 minutes. Add the kimchi and stir-fry for another 2 minutes.
Add the kimchi juice, stock, korean red pepper powder, sugar, and sesame oil. Bring to a boil and simmer for 5 minutes.
Meanwhile, open up your package of instant noodles. Discard the flavor packet, and boil the noodles according to the package instructions. Transfer the cooked noodles to a bowl. Pour your broth over the noodles, and serve with scallions on top!
Note: If you prefer, you can also boil the noodles directly in the pot of broth!
"This could easily be tossed in the slow cooker in the morning and left to simmer on low all day. Just make sure to brown the onions and ground beef first. I hope this becomes your go-to soup for the Fall season." - Seasonal Cravings
"You need only 5 simple ingredients and 45 minutes for this velvety smooth butternut squash soup, packed with fabulous fall flavors! Delicious and elegant make-ahead appetizer for any kind of gathering." - Sweet and Savory