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Vegetarian, East Asian

Homemade kimchi ramyeon with poached egg

Homemade kimchi ramyeon with poached egg is a Korean noodle soup for 4 people, ready in 30 minutes and rated easy, for about €2.20 per person. The key is cooking the kimchi in oil before adding the broth for a much deeper flavor, and cooking the noodles separately so the broth stays clear.

Tonight, noodles in a spicy kimchi broth, with a poached egg and mushrooms, a bowl to sip slowly.

Homemade kimchi ramyeon with poached egg
Total time
30 min
Difficulty
Easy
Cost per person
€2.20
Calories per person
440 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Homemade kimchi ramyeon is the kind of bowl you want to hold with both hands on a winter evening, with a broth that has just the right kick from kimchi and gochujang. Shiitake mushrooms add bite and flavor, the poached egg melts softly into the hot broth, and fresh scallions cut through the heat. It's a dish you eat with a spoon, in quiet focus, fully absorbed in your bowl.

This recipe is perfect for a weeknight when you want a warm, comforting meal without spending hours in the kitchen. Kids who like noodles usually love it, and you can always tone down the spice for them. Mon Chou suggests it for fall and winter evenings when a hot bowl makes all the difference.

The ingredients

4 people

Pantry

  • Ramen noodles 320 g
  • Fish free kimchi 250 g
  • Vegetable broth 1.2 l
  • Gochujang 2 tbsp
  • Korean chili flakes or mild chili flakes 1 tbsp
  • Soy sauceoften in the pantry 2 tbsp
  • Neutral oiloften in the pantry 1 tbsp

Fruits and vegetables

  • Shiitake mushrooms 150 g
  • Scallions 3

Dairy

  • Eggs 4

Allergens Gluten, Soy, Eggs

The step by step recipe

  1. Cook the chopped kimchi in the oil for 4 minutes, then add the gochujang and chili flakes. 4 min

    Stir so the paste doesn't stick.

  2. Pour in the broth, add the soy sauce and the sliced mushrooms, and let it simmer. 10 min

    Taste it, the kimchi is already quite salty.

  3. Cook the noodles in a separate pot, then drain them. 3 min

    Cooking the noodles separately keeps the broth clear.

  4. Poach the eggs in the simmering broth. 3 min

    Crack each egg into a cup before sliding it in.

  5. Divide the noodles among the bowls, pour over the broth, add an egg and sprinkle with scallions.

    Pour the broth in while it's still very hot.

Our tips to get it right

  • Pick a well fermented kimchi, the more character it has, the more flavor your broth will get.
  • Keep an eye on the poached eggs, 3 minutes is enough for a set white and a still runny yolk.
  • If your broth reduces too much while simmering, add a little hot water instead of more salt.

The variations

  • Swap the shiitake mushrooms for button mushrooms or oyster mushrooms depending on what you find.
  • Add firm tofu cubes instead of the egg for a vegan version.
  • For kids who are sensitive to spice, cut the gochujang and chili flakes in half and add a bit of sugar.

What to serve it with

  • A few crunchy lettuce leaves
  • Steamed rice on the side
  • Hot green tea

Storage

The broth keeps for 2 days in the fridge in a sealed container, kept separate from the noodles so they don't get soggy. It freezes well without the noodles or the egg. Reheat the broth gently, cook fresh noodles and poach a new egg when ready to serve.

Questions about this dish

Can I use other noodles instead of ramen?

Yes, udon noodles or rice vermicelli work well if you don't have ramen. Just adjust the cooking time based on the package instructions.

Is gochujang essential for this recipe?

It gives ramyeon its signature sweet and spicy flavor, but you can swap it for mild chili paste with a bit of honey. The result will be milder but still tasty.

Can I make the broth ahead of time?

Yes, prepare the broth up through the mushroom step and store it in the fridge. Then just reheat it, cook the noodles and poach the eggs right before serving.

How do I make this milder for kids?

Cut the gochujang and chili flakes by half. You can also serve the broth on the side and let everyone adjust the heat in their own bowl.

How long does it take to make a homemade kimchi ramyeon with a poached egg?

Count 30 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a homemade kimchi ramyeon with a poached egg?

About 440 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a homemade kimchi ramyeon with a poached egg cost?

About €2.20 per serving, or €8.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, soy, eggs. Always check the labels of the products you buy.

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