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!
Notes
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.
