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Kimchi Ramen Noodle Soup

Kimchi Ramen Noodle Soup

5 min
Prep Time

25 min
Cooking Time

30 min
Total Time



  • 6 cups water or vegetable broth
  • 8 oz. ramen noodles
  • 2 tsps. olive oil

  • 1 tsp. ginger, minced

  • 4 cloves garlic, minced

  • 1 tbsp. rice vinegar

  • 1 tbsp. soy sauce
  • 1 tbsp. honey
  • 1/2 tsp. sesame oil
  • 1/2 cup Cleveland Kitchen Classic Kimchi


  • Mung bean sprouts
  • Scallions 
  • Sesame seeds
  • Hard boiled eggs
  • Korean Chili Flakes
  • Fresh greens
  • Cleveland Kitchen Classic Kimchi


  • Heat olive oil over medium heat in pot. Once hot add fresh ginger and garlic and sauté, stirring constantly to prevent burning.
  • Add rice vinegar, soy sauce, honey, sesame oil, and water or vegetable broth to the pot. Stir well. Increase heat to high, cover, and bring water to a low boil.
  • Once boiling, reduce heat to medium. Add the kimchi and ramen noodles to the pot. Continue to cook until the noodles are done.

  • Remove from heat and divide soup between desired number of bowls.
  • Garnish with toppings: mung bean sprouts, additional kimchi, chili flakes, scallions, sesame seeds, hard boiled eggs and greens.
  • Enjoy!


If you have a packet of instant noodles in your cupboard, forget the seasoning packet and give this Kimchi Ramen Noodle Soup a try! The Classic Kimchi flavor will take your ramen to the next level.

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