Elevate Your Meal: The Ultimate 15-Minute Kimchi Ramen Recipe with Nissin RAOH
Craving a dish that’s both comforting and packed with flavor? This Korean-influenced Kimchi Ramen, featuring premium Nissin RAOH Umami Tonkotsu Ramen, delivers restaurant-quality taste right in your own kitchen in just 15 minutes. It’s a bold, fiery, and deeply satisfying bowl that will awaken your senses and become a fast favorite. Prepare to indulge in layers of rich broth, perfectly chewy noodles, and the vibrant tang of kimchi, all brought together with a delightful spicy kick.
Why You’ll Love This Quick & Flavorful Kimchi Ramen
- Gourmet Quality at Home: Transform humble instant noodles into a sophisticated ramen experience. This recipe leverages high-quality instant ramen to achieve an authentic, rich broth and perfectly textured noodles that rival your favorite ramen joint.
- Lightning-Fast Preparation: From prep to bowl, this entire dish comes together in a mere 15 minutes. It’s the ideal solution for busy weeknights when you desire a hearty and flavorful meal without spending hours in the kitchen.
- A Must for Kimchi Enthusiasts: If you adore the pungent, spicy, and tangy notes of kimchi, this ramen is tailor-made for you. It celebrates kimchi as a star ingredient, infusing the broth with its unique fermentation and adding delightful texture.
- Rich, Deep, and Fiery Flavor Profile: Experience a complex symphony of tastes. The umami-rich Tonkotsu broth pairs beautifully with the heat of chili powder and the distinct flavor of kimchi, creating a profound, warming, and invigorating sensation with every spoonful.
- Highly Customizable: While the recipe provides a fantastic base, it’s incredibly versatile. Easily adjust the spice level, add your favorite vegetables, or experiment with different proteins to make it truly your own.
- Wholesome & Satisfying: Packed with protein from egg and tofu, essential nutrients from mushrooms and green onions, and the gut-healthy benefits of kimchi, this ramen is not just delicious but also a balanced and fulfilling meal.
Essential Ingredients for Your Kimchi Ramen
Gathering your ingredients is the first step to a sensational ramen bowl. This recipe focuses on fresh additions that elevate the instant noodles to a gourmet level.
- Egg: One large egg, for a perfectly jammy boiled egg.
- Nissin RAOH Noodle Soup Pack: One package of high-quality ramen, specifically the Umami Tonkotsu flavor is recommended for its rich base, though Soy Sauce or Miso can also be used.
- Kimchi: ¼ cup of prepared kimchi (or more, to taste) to infuse the broth with its signature tangy spice.
- Mushrooms: 1 ounce fresh mushrooms (enoki or shiitake work wonderfully, sliced).
- Tofu: 3 ounces fresh tofu, preferably silken extra-firm, cut into small cubes for a delicate texture.
- Asian Chili Powder: ¼ teaspoon Asian chili powder (Ichimi Togaroshi or Korean Gochugaru) or cayenne powder for adjustable heat.
- Green Onion: 1 tablespoon chopped green onion, for freshness and a mild oniony bite.
- Shredded Seaweed: 1 tablespoon shredded seaweed (kizami nori) for a final touch of oceanic umami and delicate texture.
Recommended Kitchen Tools:
- Small saucepan
- Large serving bowl
- Sharp knife
- Cutting board
- Ladle
- Chopsticks or fork
- Timer
Crafting Your Kimchi Ramen: A Step-by-Step Guide
Follow these simple steps to create a truly outstanding bowl of Kimchi Ramen in minutes.
Step 1: Prepare Your Egg
In a small saucepan, gently place your egg and add enough cool water to cover it by about an inch. Bring the water to a rolling boil over high heat, then immediately reduce the heat to a gentle simmer. Cook for precisely 3 minutes for a perfect jammy yolk. Once cooked, promptly remove the egg from the hot water and rinse it under cool water to stop the cooking process, making it easier to peel. Peel and slice the egg in half lengthwise, ready for topping.
Step 2: Prepare Remaining Ingredients & Serving Bowl
While your egg is cooking, efficiently prepare the rest of your components. Chop the green onions, trim the mushroom stems and slice them if necessary (enoki mushrooms can often be left as is), and cut the tofu into bite-sized cubes. Crucially, empty the Nissin RAOH soup seasoning packet and any liquid flavoring packet into your large serving bowl. This ensures the seasonings are properly dissolved later, preventing a gritty broth.
Step 3: Cook the Noodles and Add-ins
Empty the saucepan used for the egg and measure in 3 cups of fresh water. Bring the water to a rapid boil. Once boiling, add the air-dried ramen noodles, kimchi, mushrooms, tofu, and Asian chili powder. Set your timer for 4 minutes and continue cooking, allowing all the flavors to meld beautifully as the noodles cook to perfection.
Adding the kimchi directly to the boiling noodles allows its vibrant flavors to infuse deeply into the broth, creating a more cohesive and authentic Korean-inspired taste. The kimchi softens slightly, releasing its tangy, spicy essence.
For mushrooms, enoki varieties offer a delicate texture and mild flavor that complements the ramen beautifully. However, don’t hesitate to substitute with your preferred fresh mushrooms like shiitake, cremini, or oyster mushrooms for varied textures and earthy notes.
Silken extra-firm tofu is an excellent choice for soups due to its delicate, silky-smooth texture that absorbs flavors wonderfully without falling apart. Shelf-stable varieties are convenient and ensure you always have some on hand.
A dash of Asian chili powder is essential for building the signature fiery depth of this kimchi ramen. This adds a clean, bright heat that complements the savory broth.
Step 4: Combine & Serve
Once the timer goes off and the noodles are perfectly cooked, turn off the heat. Using a ladle, carefully transfer the hot cooking water from the saucepan into your serving bowl, where the seasoning packets are waiting. Stir well with chopsticks or a spoon until the seasonings are fully dissolved, transforming into a thick, rich, and intensely flavorful broth. This method prevents the soup from becoming gritty, which can happen if seasonings are boiled directly. Then, add the noodles, kimchi, mushrooms, and tofu from the pot into the seasoned broth. Finally, top your magnificent bowl with the sliced boiled egg, a generous sprinkle of fresh green onions, and shredded seaweed. For an extra kick, feel free to add more chili powder or kimchi.
Remember, the soup seasoning and flavor packets are specifically designed to be mixed into your serving bowl with hot water, not boiled in the saucepan. Boiling them directly can cause the delicate flavor compounds to break down and result in a less smooth, potentially gritty texture. By adding hot water to the seasonings in the bowl, you ensure a perfectly blended, smooth, and robust broth.
As you ladle in the hot water, watch the soup seasonings dissolve and transform into a deeply flavorful, umami-rich broth, characteristic of high-quality Tonkotsu ramen. The aroma alone is enough to make your mouth water!
A final touch of fresh green onions and shredded seaweed adds not only vibrant color but also an extra layer of flavor and texture, completing your gourmet kimchi ramen experience.
Unlocking the Potential of Instant Noodles for Kimchi Ramen
Forget any preconceived notions about “instant noodles.” In Asia, instant noodles are a culinary art form, with premium brands pushing the boundaries of convenience and quality. The secret lies in choosing superior products that prioritize authentic flavors and healthier preparation methods. These aren’t your college dorm room cup-of-noodles; they are thoughtfully crafted ramen experiences.
High-quality instant ramen, such as Nissin RAOH, bridges the gap between quick meals and authentic restaurant-style dishes. Typically priced between $2.50 to $3.50 per package, these gourmet instant noodles are a worthwhile investment. They provide a fantastic base that can be easily elevated with fresh ingredients, allowing you to create complex and deeply satisfying meals like this Kimchi Ramen in a fraction of the time it would take to prepare from scratch. It truly redefines what “instant” can mean.
This recipe proudly partners with Nissin RAOH to showcase how easy it is to achieve restaurant-quality ramen at home. Nissin RAOH is a new favorite in the U.S., offering three distinct and robust flavors: Soy Sauce Ramen, Tonkotsu Ramen, and Miso Ramen. Each flavor provides a unique foundation for various ramen creations, with Umami Tonkotsu being an exceptional match for the fiery notes of kimchi.
Air-Dried Noodles: A Healthier, Tastier Choice
One of the key distinctions of premium instant noodles like Nissin RAOH is their preparation method. Instead of being deep-fried in fatty oils, these good quality noodles are air-dried. This process results in a healthier, lighter noodle that still boasts a satisfying chew and excellent texture. The air-drying method also significantly reduces the fat content, making for a more wholesome meal without compromising on taste or mouthfeel.
Nissin RAOH’s noodles, in particular, are triple-layered and meticulously air-dried, contributing to their superior quality. This careful preparation means you can enjoy your ramen with:
- No trans fats
- No cholesterol
- Significantly less saturated fat (approximately 93% less saturated fats compared to regular, fried instant noodles!)
The Science and Art of Noodle Shape
For ramen connoisseurs, the shape, thickness, and size of the noodle are not mere details; they profoundly influence the entire eating experience. Authentic Japanese ramen is traditionally made from water, wheat flour, salt, and potassium carbonate (known as kansui). This alkaline ingredient is crucial, as it raises the pH level of the dough, giving ramen its characteristic elasticity, firm bite, and distinct golden hue.
Beyond the ingredients, noodle geometry plays a vital role:
- Mouthfeel: Thicker, curlier noodles offer a more substantial bite, while thinner, straighter ones provide a smoother, lighter sensation.
- Broth Absorption: Wavy or crinkled noodles have a larger surface area, allowing them to cling to and absorb more of the rich broth, delivering an explosion of flavor with each slurp. Straight noodles, conversely, might let the broth shine more distinctly.
- Flavor Delivery: The way a noodle interacts with the broth directly impacts how much flavor is “slurped” into each bite. Nissin RAOH understands this nuanced aspect, which is why they expertly differentiate the type of noodle used across their various ramen flavors to optimize the experience for each unique broth.
This attention to detail in noodle craftsmanship is what sets premium instant ramen apart, ensuring that even a quick meal offers a complex and satisfying gastronomic adventure.
Selecting the Perfect Base: Nissin RAOH Umami Tonkotsu
For this Kimchi Ramen recipe, we begin with Nissin RAOH Umami Tonkotsu flavor. While any Nissin RAOH flavor can be adapted, Tonkotsu (a rich, pork bone broth) is a universally beloved ramen flavor, both in Japan and the U.S. Its inherent creaminess and depth provide a fantastic counterpoint to the sharp, spicy notes of kimchi. The RAOH Umami Tonkotsu specifically features additional layers of savory flavors from onion, garlic, and ginger, making its broth exceptionally robust and complex – ideal for a hearty and spicy kimchi ramen.
Beyond the noodles, our chosen additions – a perfectly cooked egg, tender enoki mushrooms, delicate tofu, a kick of Asian chili powder, fresh green onions, and savory seaweed – all contribute to a dynamic texture and flavor profile, creating a balanced and utterly delicious meal.
Achieving the Perfect Boiled Egg for Ramen
A beautifully cooked egg, often with a jammy or custardy yolk, is a hallmark of a great ramen bowl. For this recipe, we aim for an egg that’s perfectly in between soft and hard-boiled: a firm white and a silky, velvety yolk. This balance provides structural integrity without being overly rubbery, and the rich yolk adds a delightful creaminess to the broth. True soft-boiled eggs can be notoriously difficult to peel without damaging them, and their whites might be too delicate for some preferences.
Here’s how to achieve that ideal egg:
- Place eggs gently into a small saucepan.
- Add cool water, ensuring the eggs are fully submerged by at least 1 inch.
- Bring the water to a rolling boil over high heat.
- As soon as the water boils, reduce the heat to a gentle simmer.
- Set your timer for exactly 3 minutes.
- Once the timer goes off, immediately remove the eggs from the hot water.
- Rinse them thoroughly under cool running water or transfer them to an ice bath. This halts the cooking process and helps the shell separate more easily.
- Carefully peel the eggs. You’ll find the whites are firm, and the yolks are beautifully molten yet set on the edges.
- Slice each egg in half lengthwise and place them artfully on top of your finished ramen.
What’s the Best Chili Powder for this Kimchi Ramen?
To achieve the authentic spicy notes in your Kimchi Ramen, selecting the right chili powder is key. The chili powder typically used in Japanese and Korean cooking provides a clean, pure heat that differs significantly from blends found in Western cuisine.
I prefer to use Ichimi Togaroshi, a Japanese chili powder that consists solely of ground red chili peppers, offering a straightforward heat. Alternatively, Korean chili powder, also known as Gochugaru (pictured on the left), is an excellent choice. Gochugaru often has a slightly coarser texture and a vibrant red color, with a unique fruity and smoky undertone in addition to its spice. Both of these are simply dried, ground chili peppers without additional seasonings.
Substitutions: If you don’t have Ichimi Togaroshi or Gochugaru, you can substitute with red chili flakes (like those used on pizza) or pure cayenne powder. Adjust the quantity to your preferred spice level, as cayenne can be quite potent.
Important Note: Steer clear of “American chili powder.” This blend is fundamentally different, typically containing a mix of dried chilies, cumin, oregano, garlic powder, and other spices designed for dishes like Tex-Mex chili con carne. Using it in this ramen would introduce flavors that clash with the intended profile.
The Delicacy of Seaweed Topping
Japanese shredded seaweed, known as kizami nori, is a fantastic topping that adds a subtle oceanic flavor and a delicate, slightly crispy texture to your ramen. It’s essentially toasted nori (the same type of seaweed used for sushi rolls) that has been finely shredded. I absolutely adore its versatility and sprinkle it liberally on a variety of dishes.
Kizami nori enhances any noodle soup, adds a savory crunch to eggs, elevates Japanese-style pasta dishes, and can even be a surprising and delicious addition to popcorn. Its light, umami-rich essence complements a wide range of flavors without overpowering them. You can easily find this delightful topping online at Amazon or in most Asian grocery stores.
Top Tips for Your Best Kimchi Ramen Experience
- Perfect Egg Every Time: Boil your egg for precisely 3 minutes to achieve that coveted jammy, luscious yolk with a firm white. Immediately cool and peel for best results.
- Customize Kimchi Level: The suggested ¼ cup of kimchi is a starting point. Feel free to adjust the quantity based on your personal preference for tanginess and spice. More kimchi means a bolder, spicier broth!
- Fresh Tofu Matters: While shelf-stable silken tofu is convenient, if possible, opt for fresh tofu from the refrigerated section for an even silkier texture and purer flavor.
- Don’t Skip the Seaweed: Shredded seaweed (kizami nori) is more than just a garnish; it adds a unique umami depth and delicate texture that truly elevates the ramen experience.
- Broth First, Noodles Second: To prevent a gritty broth, always empty the seasoning packets into your serving bowl first, then ladle in the hot water from cooking the noodles. Stir thoroughly before adding the cooked noodles and toppings.
- Avoid Overcooking Noodles: Instant ramen cooks quickly. Stick to the 4-minute cooking time for the perfect al dente texture. Overcooked noodles can become mushy and lose their delightful chewiness.
- Adjust Spice to Taste: The Asian chili powder provides a good kick. If you prefer milder ramen, start with less. For a truly fiery bowl, don’t hesitate to add a bit more at the end.
Serving Suggestions & Customization Ideas
This Kimchi Ramen is a complete meal on its own, but it also pairs wonderfully with a few simple additions:
- Extra Veggies: Boost the nutritional value and texture by adding quick-cooking vegetables like baby bok choy (add during the last minute of noodle cooking), spinach (stir in at the end), or finely sliced carrots.
- Protein Power-Up: For even more protein, consider adding thinly sliced cooked pork belly, grilled chicken, or shrimp. For a vegetarian option, extra tofu or a handful of edamame works great.
- Spice Variations: Drizzle with a touch of chili oil for an extra layer of heat and aroma. A dash of sesame oil at the end can also add a nutty richness.
- Vegan/Vegetarian Option: To make this recipe completely plant-based, ensure your chosen Nissin RAOH flavor is vegetarian (Miso flavor is often a good choice, check packaging), omit the egg, and ensure your kimchi is vegan (some kimchi contains fish sauce). Increase tofu and mushroom quantities for a satisfying meat-free meal.
Frequently Asked Questions About Kimchi Ramen
Q: Can I use any brand of instant ramen for this recipe?
While you can use other instant ramen brands, using a high-quality, air-dried ramen like Nissin RAOH will significantly elevate the flavor and texture, bringing it closer to restaurant quality. Cheaper, fried noodles tend to be greasier and lack the robust flavor profile needed to complement the kimchi.
Q: How can I adjust the spiciness of the ramen?
The spiciness comes primarily from the kimchi and the Asian chili powder. You can control it by adding more or less chili powder. For a milder ramen, reduce or omit the chili powder. For extra heat, add a drizzle of chili oil or a larger pinch of chili powder at the end.
Q: Can I make this Kimchi Ramen vegetarian or vegan?
Yes! To make it vegetarian, simply ensure your chosen Nissin RAOH flavor is meat-free (e.g., Miso, check ingredients), and omit the egg. For a vegan version, additionally ensure your kimchi is vegan (some brands use fish sauce, look for vegan-certified kimchi) and use a plant-based ramen broth. Increase the amount of tofu and mushrooms for more substance.
Q: What kind of mushrooms are best for this ramen?
Enoki mushrooms are fantastic for their delicate texture and mild flavor. Shiitake mushrooms offer a deeper, earthier umami. You can also use sliced cremini, oyster, or even chopped button mushrooms. Feel free to use your favorite fresh mushroom!
Q: How do I store leftover Kimchi Ramen?
It’s best enjoyed fresh, as noodles can get soggy when stored. However, if you have leftovers, store the broth and solids separately from the noodles if possible. Reheat the broth gently on the stove and add fresh noodles if desired. Otherwise, store the combined ramen in an airtight container in the refrigerator for up to 1-2 days. The noodles will be softer upon reheating.
More Delicious Ramen Recipes!
If you’ve loved this Kimchi Ramen, explore more delightful ramen creations:
- Ramen with Baby Bok Choy and Crispy Shallots Recipe
- Easy Beef Ramen Noodle Bowl
- Pressure Cooker Ramen
- 15 Minute Miso Ramen Recipe
- 30 Ramen Hacks
Have you tried this incredible 15-Minute Kimchi Ramen? We would love to hear about your experience! Feel free to leave a star rating and share your thoughts and any delicious modifications in the comments section below.
Kimchi Ramen Recipe – 15 Minute Recipe
Jaden Hair
Pin Recipe
Ingredients
- 1 egg
- 1 package noodle soup I prefer Nissin RAOH Ramen
- 1/4 cup prepared kimchi or more, depending on taste
- 1 ounce fresh mushrooms enoki, shiitake
- 3 ounces fresh tofu
- 1/4 teaspoon Asian chili powder or cayenne powder
- 1 tablespoon chopped green onion
- 1 tablespoon shredded seaweed
Instructions
- In a small saucepan, add the egg and enough water to cover by 1-inch. Bring water to a boil, then lower heat for a gentle simmer and cook for 3 minutes.
- While egg is cooking, trim the mushroom stems, cube the tofu, chop the green onion. In a serving bowl, empty the soup seasoning packet and the flavoring packet. When egg is done, immediately drain water and remove egg. Peel egg and slice in half.
- Refill saucepan with 3 cups of water. Bring to a boil, then turn heat to medium. Set timer for 4 minutes and add in the dried noodles, kimchi, mushrooms, tofu and chili powder.
- When done, empty the ramen soup mix package(s) into a serving bowl. Ladle in the hot cooking water and stir with chopsticks until spices are dissolved. To the soup, add in the remaining ingredients from the pot. Top with green onion, shredded seaweed, and the egg. Add additional chili powder and additional kimchi, if desired.