Kimchi Ramen Noodle Soup

A comforting bowl of ramen simmered with kimchi for deep, savory flavor and just the right amount of heat.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Serves: 3

Ingredients

• 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

Toppings

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

Instructions

1. Heat olive oil over medium heat in pot. Once hot add fresh ginger and garlic and sauté, stirring constantly to prevent burning.
2. 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.
3. Once boiling, reduce heat to medium. Add the kimchi and ramen noodles to the pot. Continue to cook until the noodles are done.
4. 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!