Kimchi Ramen

By Ali Slagle

Updated February 10, 2026

  • Christopher Testani for The New York Times. Food Stylist: Monica Pierini.
Media 1 of 1
Ready In
20 min
Rating
5(121)
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

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
121 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.

LLinDallas

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.

Sarah

Has anybody made this with rice noodles to make it gluten free?

Left Coast Steve

This one wins the Old Person Hippie Food prize for the month of May! Made as written with egg, Britt's Back Market Kimchi and a handful of broccoli florets, but with this one parlor trick: cooked a small fillet of salmon in the toaste,r oven and poured the noodle soup over it to serve. OUTSTANDING.

Phil

Fantastic - 30 minutes start to finish and excellent flavor. My only suggestion would be to back off the water a little - 2.5 cups was fine, but 2 would have made for a slightly more intense broth. Add fresh vegetables toward the end if using.

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