Easy kimchi ramen is a quick weeknight dinner that can be on the table in under 20 minutes. The spicy broth and slurpy noodles are the perfect way to warm up on a snowy night!

Shawn and I recently finished watching the first season of Mind of a Chef. Japan shot straight to the top of our dream travel destinations. I want to eat at every hole-in-the-wall ramen shop I can find. Unfortunately, a flight halfway around the world isn’t exactly in the cards right now, but my ramen craving needed to be satisfied. Since Albany apparently skipped out on the ramen trend that has been sweeping the rest of the country, I had to take matters into my own hands.

Despite scouring the aisles of every Asian grocery store in the area for fresh ramen noodles, dashi, and kombu, I wasn’t able to find the ingredients that I needed to make ramen from scratch. So I did the best I could – I improvised and came up with this easy kimchi ramen. It might not be 100% authentic, but it’s a pretty darn good substitute.

To make the broth, simmer kimchi, chicken stock, miso, and soy sauce until it’s velvety smooth and piping hot. Add some instant ramen noodles (throw away the seasoning packet) and boil them until they’re soft. While the noodles cook, soft boil some eggs. Serve the easy kimchi ramen with chopped scallions, soft boiled egg, and additional kimchi.

Look for prepared kimchi in the refrigerated section of the produce department. Leftover kimchi is great in kimchi and kale fried rice or on Korean Tacos.)

This kimchi ramen recipe first appeared on Food Fanatic, where I share soup recipes.