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

• 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!