Kimchee Ramen Noodle Soup - Recipe at

Kimchi Ramen Noodle Soup

Course Main Course
Cuisine American
Keyword kimchi ramen noodle soup
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 210kcal
Author Karen Gibson


  • 1 tablespoon coconut oil
  • 1 tablespoon finely minced ginger or ginger paste
  • 1 teaspoon Thai red curry paste optional
  • 1 small leek sliced and cut into half moons (white and light green parts only)
  • 2 cups dark green leafy veggies such as kale or spinach, stems removed, roughly chopped
  • 1 cup mushrooms slice if large
  • 3 cups vegetable broth
  • 1 tablespoon soy sauce
  • 3 ounces ramen noodles if using instant, discard flavor packet
  • 2 tablespoons miso sweet/mild/white
  • 1 cup chopped vegetable kimchee
  • 1 tablespoon kimchi juice
  • 1 teaspoon toasted sesame oil


  • Heat the oil in a large pot over medium until shimmering.
  • Add the ginger and curry paste (if using) and stir until fragrant (just 30 seconds so).
  • Add the leeks, greens, and mushrooms, and saute until the greens have wilted slightly.
  • Pour in the broth and soy sauce and raise heat to medium-high. Bring the soup to an active simmer and add the ramen noodles (if using dried, break apart the brick -- the noodles will cooperate more readily with a soup spoon if shorter).
  • When the noodles are tender (use package directions as a guide, although they might take a skosh longer to cook because the soup will not be boiling), reduce heat to low.
  • Place the miso in a small bowl, and add two to three tablespoons of the soup liquid. Stir until the miso dissolves into the liquid, then pour into the soup.
  • Add the kimchee, juice, and sesame oil, and stir well. Taste, and adjust for salt. If your kimchi is particularly strong or sharp, a light sprinkle of sugar over the soup will tame it right down.



Calories: 210kcal