When it’s cold, sometimes all I can think about is a big, hot bowl of ramen. Not the kind of ramen with the seasoning packet, but a real, umami brothy ramen filled with veggies and topped with eggs. If you’re tired of boring ramen, this recipe is just what the doctor ordered. This kimchi miso ramen combines the smooth umami flavor of a rich miso broth with the tangy, garlicky taste of kimchi – topped with silky soft-boiled eggs. With this quick and easy recipe, all of this amazingness will be yours in under 10 minutes.
4 c. chicken broth (preferable homemade)
2 Tbsp. white miso paste
2 servings of uncooked ramen noodles
½ c. kimchi
2 soft-boiled eggs
3 green onions, sliced
Optional: jalapenos, gochujang, microgreens, sesame seeds
In a saucepan, combine the broth and miso. Whisk together and bring to a boil. Reduce heat and let it simmer for 3-4 minutes. Add ramen and kimchi and simmer until the noodles are cooked. Split the noodles and kimchi into two bowls and pour the broth on top. Top the ramen with green onions, eggs, and other optional toppings. Enjoy hot!