Easy and Delicious Spicy Kimchi Ramen

If you’ve followed my noodle adventures for a while, you know I love taking something quick and humble, like instant ramen and giving it a nourishing, flavour-forward upgrade. This spicy kimchi ramen is inspired by a recent bowl of Hyakuyaku soup noodles I had at my local Japanese restaurant. It was so layered and aromatic that I came home determined to recreate it, but in a way that fits my nutrition-coaching philosophy: simple, balanced, customisable, and supportive of a healthy routine.

Kimchi has been a staple in my kitchen for years. Beyond its addictive tang and heat, it offers natural probiotics and micronutrients—making this bowl not just delicious, but gut-friendly. Whether you enjoy spicy miso ramen recipes, a creamy ramen recipe, or lean toward spicy chicken ramen recipes, this version is easy to adapt while keeping its comforting warmth.

Ingredients

From the Instant Kimchi Ramen Pack

• 1 instant kimchi ramen pack

• Seasoning packet

• Optional dried veggie packet
  Substitute: Use any ramen noodles and add 1–2 tsp soy sauce + ½ tsp chili flakes if you don’t have a seasoning packet.

Hyakuyaku-Style Aromatic Base

• 1 tsp sesame oil

• 2 cloves garlic, minced

• 1 inch ginger, thinly sliced or minced

• 1 green onion (white part for cooking, green for topping)
  Substitute: Use shallots instead of green onion, or bottled minced garlic/ginger.

Broth Enhancers

• ½ cup kimchi

• 1 tbsp kimchi juice

• 1 tsp gochujang (optional but recommended)

• 1–1½ cups water

• 1 tbsp miso paste (white or mixed miso)
  Substitute: Use vegetable broth instead of water, or omit gochujang for a milder bowl.

Choose Your Toppings

• Soft-boiled egg (great if you want a ramen egg recipe feel)

• Extra kimchi

• Green onion

• Sesame seeds

• Spicy chicken gyozas
  Substitute: Add tofu, sautéed mushrooms, or steamed veggies for a spicy veggie ramen or spicy vegetable ramen twist.

Method

1. Build the aromatic base

Heat sesame oil in a small pot over medium. Add garlic, ginger, and the white part of the green onion. Sauté 1–2 minutes until fragrant.
Coach Tip: Aromatics bring depth to instant ramen, don’t skip this step.

2. Add kimchi + optional gochujang

Stir in kimchi and cook 1–2 minutes. Add gochujang and let it melt into the aromatics.
Coach Tip: Heating kimchi unlocks more savouriness, making this bowl taste restaurant-quality.

3. Add water + seasoning

Pour in 1–1.5 cups water, then add the instant ramen seasoning and dried veggie packet (if included). Simmer 2–3 minutes.
Coach Tip: Use less water than the packet suggests; this keeps your broth rich and flavourful.

4. Add miso (do not boil)

Lower heat. Scoop a ladle of hot broth into a small bowl, dissolve miso in it, then return it to the pot.
Coach Tip: Boiling miso destroys its probiotics—keep it gentle.

5. Cook the noodles

Add the noodle block and cook 2–3 minutes or until your preferred texture.

6. Taste & adjust

• Too salty: Add a splash of water

• Want more tang: Add more kimchi juice

• Want more heat: Add chili oil or gochugaru
  Coach Tip: Adjusting seasoning at the end helps you match your personal nutrition needs.

7. Serve

Ladle into a bowl and top with the green onion, soft-boiled egg, sesame seeds, extra kimchi, or gyozas.

Tips and Variations

• Keep miso below simmering temperature to preserve nutrients.

• For a creamy ramen recipe variation, whisk 2 tbsp plain yogurt or 2 tbsp coconut milk into the broth at the end.

• Add protein such as shredded chicken, tofu, or edamame for a balanced macro profile.

• Spicy Vegan Ramen: Use vegan ramen noodles, omit egg, replace miso with vegan miso, and swap gyozas for crispy tofu.

• Spicy Korean Ramen Recipe Style: Add extra gochujang and a pinch of sugar for sweet-heat balance.

• Buldak Ramen Recipe Vibe: Stir in 1–2 tsp buldak sauce for the signature fiery kick.

• Spicy Veggie Ramen: Load with mushrooms, spinach, bean sprouts, or shredded carrot.

FAQs

How can I turn this into spicy vegan ramen?
Use vegan ramen noodles, vegetable broth, vegan miso, and top with tofu, veggies, and sesame seeds.

What is kimchi?
Kimchi is fermented Korean cabbage or radish seasoned with chili, garlic, and ginger. It’s naturally probiotic and rich in flavour.

How spicy is this?
As spicy as you want, it’s simple to adjust by reducing or increasing the gochujang, kimchi juice, or chili oil.

Can I make this creamy?
Yes, add 2 tbsp yogurt, coconut milk, or even a splash of oat milk for a creamy ramen recipe twist.

Storage, Serving & Reheating

• Storage: Store broth and noodles separately for best texture, up to 3 days.

• Reheating: Warm broth on the stovetop, add noodles just before serving.

• Serving: Add fresh kimchi, green onion, or a new ramen egg for that just-made finish.

Continue to Content

Easy and Delicious Spicy Kimchi Ramen

Yield: 2

Prep Time: 5 minutes

Cook Time: 10 minutes

Additional Time: 2 minutes

Total Time: 2 minutes

If you’ve followed my noodle adventures for a while, you know I love taking something quick and humble, like instant ramen and giving it a nourishing, flavour-forward upgrade. This spicy kimchi ramen is inspired by a recent bowl of Hyakuyaku soup noodles I had at my local Japanese restaurant. It was so layered and aromatic that I came home determined to recreate it, but in a way that fits my nutrition-coaching philosophy: simple, balanced, customisable, and supportive of a healthy routine.
Kimchi has been a staple in my kitchen for years. Beyond its addictive tang and heat, it offers natural probiotics and micronutrients—making this bowl not just delicious, but gut-friendly. Whether you enjoy spicy miso ramen recipes, a creamy ramen recipe, or lean toward spicy chicken ramen recipes, this version is easy to adapt while keeping its comforting warmth.

Print

Ingredients

• Instant Ramen Base
• 1 instant kimchi ramen pack
• Seasoning packet
• Dried veggie packet (optional)
• Aromatics
• 1 tsp (5 ml) sesame oil
• 2 garlic cloves, minced
• 1 inch (2.5 cm) ginger, minced
• 1 green onion
• Broth Enhancers
• 120 g (½ cup) kimchi
• 15 ml (1 tbsp) kimchi juice
• 1 tsp (5 g) gochujang
• 240–360 ml (1–1½ cups) water
• 1 tbsp (15 g) miso paste
• Toppings
• 1 soft-boiled egg
• Extra kimchi
• Green onion
• Sesame seeds
• Spicy chicken gyozas (optional)

Instructions

1. Build the aromatic base Heat sesame oil in a small pot over medium. Add garlic, ginger, and the white part of the green onion. Sauté 1–2 minutes until fragrant. Coach Tip: Aromatics bring depth to instant ramen—don’t skip this step.



2. Add kimchi + optional gochujang Stir in kimchi and cook 1–2 minutes. Add gochujang and let it melt into the aromatics. Coach Tip: Heating kimchi unlocks more savouriness, making this bowl taste restaurant-quality.



3. Add water + seasoning Pour in 1–1.5 cups water, then add the instant ramen seasoning and dried veggie packet (if included). Simmer 2–3 minutes. Coach Tip: Use less water than the packet suggests; this keeps your broth rich and flavourful.



4. Add miso (do not boil) Lower heat. Scoop a ladle of hot broth into a small bowl, dissolve miso in it, then return it to the pot. Coach Tip: Boiling miso destroys its probiotics—keep it gentle.



5. Cook the noodles Add the noodle block and cook 2–3 minutes or until your preferred texture.



6. Taste & adjust Too salty: Add a splash of water Want more tang: Add more kimchi juice Want more heat: Add chili oil or gochugaru Coach Tip: Adjusting seasoning at the end helps you match your personal nutrition needs.

7. Serve Ladle into bowls and top with the green onion, soft-boiled egg, sesame seeds, extra kimchi, or gyozas.

Notes

• Keep miso below simmering temperature to preserve nutrients.
• For a creamy ramen recipe variation, whisk 2 tbsp plain yogurt or 2 tbsp coconut milk into the broth at the end.
• Add protein such as shredded chicken, tofu, or edamame for a balanced macro profile.
• Spicy Vegan Ramen: Use vegan ramen noodles, omit egg, replace miso with vegan miso, and swap gyozas for crispy tofu.
• Spicy Korean Ramen Recipe Style: Add extra gochujang and a pinch of sugar for sweet-heat balance.
• Buldak Ramen Recipe Vibe: Stir in 1–2 tsp buldak sauce for the signature fiery kick.Spicy Veggie Ramen: Load with mushrooms, spinach, bean sprouts, or shredded carrot.

Nutrition Information:

Yield: 2
Amount Per Serving: Calories: 375Total Fat: 14gCarbohydrates: 48gFiber: 3gProtein: 12g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Looking for more Asian Inspired Recipes?

• One Pot Beef Pad Thai
• Slow Cooker Creamy Miso Pork Noodles
• Thai Inspired Salad
• Healthy Pork Egg Foo Young

If you make this bowl, let me know how you customised it. Did you try a spicy veggie ramen version or go full buldak ramen recipe levels of heat? Comment below or tag me on Instagram (@alexarciab) so I can see your creations.

I hope this recipe inspires you to explore more fermented flavours and recreate restaurant-style ramen at home with simple pantry staples. Enjoy cooking, and keep building meals that nourish both flavour and wellbeing.