Kimchi Ramyeon (Spicy Kimchi Noodle Soup)
A fiery, sour noodle soup in rich chicken broth, topped with a soft egg, ready in 25 minutes.
Made with Kimchi and Homemade chicken stock. Make a batch of the base first, then this takes minutes. Skip to the method
- Time25 min
- LevelEasy
- Costabout £3.95 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Pour your ready made chicken stock (see the base recipe) into a saucepan. Add the soy sauce and bring to a gentle boil.
- 2
Use your ready made kimchi (see the base recipe). Add it to the pan with a splash of its brine and the gochugaru. Simmer for 8 minutes until the kimchi softens and the broth turns red.
8 min - 3
Add the sliced chicken and simmer for 4 minutes until white all the way through and tender.
4 min - 4
In a separate pan of boiling water, cook the noodles following the packet, drain and divide between 2 bowls.
- 5
Boil the eggs for 6 minutes for a soft yolk, cool briefly under cold water, peel and halve.
6 min - 6
Ladle the hot soup over the noodles. Top with the egg, spring onions and a drizzle of sesame oil. Serve piping hot.
Tips
- Cook the noodles in a separate pan so the soup stays clear and the noodles do not turn gluey.
- Add a spoonful of kimchi brine at the end if you want it sourer.
- For extra body, add a handful of sliced mushrooms with the kimchi.
Storing and freezing
Best eaten straight away. Keep leftover broth in the fridge for up to 3 days, separate from the noodles, and reheat until steaming hot. The broth freezes for up to 2 months.
Questions
Can I use instant noodles?
Yes. Use 2 packs and discard the seasoning sachets, which are often salty and not gluten free. Cook them in the broth for the last 3 minutes.
Is this gluten free?
No, ramen noodles and soy sauce contain wheat. For a gluten free version, use rice noodles and gluten free tamari instead.
How spicy is it?
Medium. The heat depends on your kimchi and gochugaru. Leave out the gochugaru for a milder soup.
Can I make it vegetarian?
Not with this recipe, because the kimchi contains fish sauce and the stock is chicken. A vegan kimchi and vegetable stock would work.
More made with kimchi
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
