The Forked Spoon · by Jessica Randhawa★ 4.9 (32)
Kimchi Ramen Noodle Soup Recipe
NUTRITION · PER SERVING30M COOK
CAL 31%·PRO 39%
CARBS 69G44% OF CAL
4G FIBER46G OTHER18G TOTAL SUGAR
FAT 31G45% OF CAL
11G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Korean-inspired noodle soup with ramen, kimchi, fresh greens, and a soft-boiled egg in a ginger-sesame broth. Warming and flavorful, it's ready in half an hour.
mainkoreansoupbowleggs🥄 saucepandairy freevegetarian
View the full recipe on The Forked Spoon →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 2 teaspoon olive oil
- 1 tablespoon fresh ginger (minced)
- 4 cloves garlic (minced)
- 1 tablespoon rice vinegar
- 1/2 teaspoon Korean red chili flakes ( plus more to taste (substitute with cayenne pepper))
- 1.5 tablespoon soy sauce
- 1 tablespoon honey
- 1/2 teaspoon sesame oil
- 6 cups vegetable broth (or water)
- salt + pepper (to taste)
- 1/2 cup well fermented kimchi
- 150 grams ramen (2.5 packets, I used Koyo, seasoning packet discarded)
- Mung bean sprouts
- Additional Kimchi
- Scallions (shredded and soaked in cold water for 30 minutes)
- Sesame seeds
- Hard boiled eggs
- Fresh greens
At a glance
PER SERVING · TIME 30M
CAL 31%·PRO 39%
CARBS 69G44% OF CAL
4G FIBER46G OTHER18G TOTAL SUGAR
FAT 31G45% OF CAL
11G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 25m
- Sodium
- 4561mg
- Total sugar
- 18g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 503mg
- Calcium
- 157mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 4561MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.