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a wide bowl of red kimchi ramen with deep orange broth, noodles, chopped kimchi and a halved jammy soft-boiled egg on top, garnished with green onion, on a dark table, natural light, shallow depth of field, landscape orientation

Kimchi Ramen with Soft Boiled Egg

A perfectly jammy soft-boiled egg is the crown to a punchy kimchi broth with slurpy noodles.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 cups kimchi chopped
  • 6 cups chicken broth
  • 2 tbsp gochujang
  • 12 oz ramen noodles
  • 4 eggs
  • 2 cloves garlic minced
  • 2 stalks green onion sliced
  • 1 tbsp sesame oil

Method
 

  1. Soft-boil the eggs for 6.5 minutes, then transfer to an ice bath and peel.
  2. Saute the garlic and kimchi in sesame oil until fragrant and slightly caramelized.
  3. Stir in the gochujang, then pour in the broth and simmer 10 minutes.
  4. Cook the noodles separately and divide among bowls.
  5. Ladle the kimchi broth over the noodles, halve the eggs, and place on top with green onion.

Notes

Use well-fermented kimchi for the deepest, tangiest broth.