Kimchi Ramen Noodle Soup
Ingredients
- 4 cups chicken or vegetable stock
- 1 cup kimchi, chopped Use aged kimchi for deeper flavor
- 2 tablespoons kimchi juice
- 2 tablespoons gochugaru (Korean red pepper flakes) Adjust to taste
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 2 packages ramen noodles Discard seasoning packets
- 2 soft-boiled eggs
- 1 cup spinach or baby bok choy
- 2 green onions sliced
- toasted sesame seeds sesame seeds
Instructions
- Chop kimchi and vegetables, mince garlic, grate ginger, and slice green onions.
- Heat sesame oil in a large pot. Sauté garlic and ginger until fragrant.
- Add kimchi and gochugaru to the pot and cook for a few minutes.
- Pour in chicken or vegetable stock and bring to a boil.
- Add ramen noodles and cook according to package directions.
- Stir in spinach or baby bok choy during the last minute of cooking.
- Divide the soup into bowls and top with a soft-boiled egg, green onions, and sesame seeds.
