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Kimchi Noodle Soup

Author: Alex Jones


Adapted from Serious Eats

  • 1 tablespoon neutral oil safflower, grapeseed, canola, vegetable
  • 1 onion sliced
  • 4 cloves of garlic sliced
  • 2 inches of fresh ginger chopped fine
  • 1 1/2 cups kimchi chop roughly if needed and kimchi juice
  • 2 quarts chicken or vegetable stock ideally a bone broth that gets good and gelatinous in the fridge
  • 3 tablespoons red or white miso paste
  • 3 tablespoons soy sauce
  • 2 blocks instant ramen noodles
  • Toppings: scallions firm silken tofu, soft-boiled egg, pea shoots, finely sliced greens, sautéed mushrooms (like maitake, shiitake, oyster, or a combination)


  • Heat neutral oil over medium-high in a large soup pot. If using mushrooms, sautée for several minutes until cooked. Remove mushrooms and set aside.
  • Add another drizzle of oil if necessary. Add onion and cook till translucent. Add garlic and ginger and cook for a few more minutes.
  • Add stock, kimchi and kimchi juice to the pot. Mix the miso in a small bowl with a ladleful of stock, then add it to the pot with the soy sauce, then bring to a simmer. Season to taste with salt.
  • Add noodle blocks, then cover the pot and cook for a few minutes. When the noodles are tender, stir to break them up and remove the pot from the heat.
  • Ladle the soup into bowls and garnish with toppings. Serve immediately.