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With just 6 ingredients and a super easy ramen hack, you can have next-level kimchi ramen at home! This recipe transforms instant ramen into something that’s packed with flavor yet incredibly quick to make!

Bowl of kimchi ramen loaded with toppings on a blue background
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There’s something about a nice bowl of ramen that just makes you want to cozy right up. If you get it in a resturaunt, it probably takes hours to simmer the broth and make the ramen. But what if I told you there was a super easy hack to get resturaunt quality ramen at home in just 15 minutes?

I’ve enjoyed my fair share of instant ramen, and I quickly learned that with a bit of extra ingredients, you can take a regular package of instant noodles and create easy kimchi ramen right in the comfort of your own home. Let’s dig in!

Reader rating

★★★★★

“I’ve not had this dish before, so nothing to compare it too, but it was super easy and had a nice flavor. I added a handful of chopped fresh spinach at the end to wilt, but followed the recipe otherwise. My husband and I both enjoyed it!” —Krin

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Bowl of kimchi ramen loaded with toppings on a blue background

you don’t need much

Like restaurant ramen, this kimchi ramen recipe features a ton of delicious ingredients. But to truly complete this ramen hack, this dish includes kimchi!

  • Mushrooms: I used button mushrooms in this ramen upgrade, though Shiitake mushrooms work too! Either option tastes great. These get fried in a bit of oil, like olive oil or avocado.
  • Kimchi: Kimchi truly completes this ramen noodles makeover. I followed this kimchi recipe, but you can also use store-bought kimchi.
  • Instant Noodles: Any single-serving packet will work for noodles! For vegetarian-friendly ramen, be sure to select a veggie-flavored packet, which will be cooked in water.
  • Eggs: Eggs not only add protein and flavor to this vegetarian ramen but also add richness and depth without using butter.
  • Toppings: I used avocado, Sriracha, green onions, and lime juice for toppings. You can definitely experiment with things like sesame oil, edamame, and more!
Bird's eye view of kimchi ramen hack ingredients arranged on a blue background
Use the amount of water listed on your ramen package to cook the noodles.

How to create this ramen noodle makeover

This kimchi ramen hack is basically as easy as making any standard pasta dish! From start to finish, this recipe will take just 15 minutes!

  1. Prepare the mushrooms: First, heat oil in a medium pot over medium/high heat. Add mushrooms and cook, stirring often, until they have released water (about 5 minutes).
  2. Add the kimchi: Next, add the kimchi and continue cooking and stirring until the kimchi and the mushrooms are slightly caramelized, about 3 minutes.
  3. Cook the ramen: Add water and half of the seasoning packet. Bring to a boil, then add ramen noodles. Cook about halfway (until noodles loosen), then slowly whisk in the eggs. Continue cooking until the ramen is fully cooked.
  4. Serve and enjoy: Optionally, top with sliced avocado, sriracha, chopped green onions, and a drizzle of fresh lime juice.
Kimchi and button mushrooms cooking in a pot on a blue background
Once the ramen is done cooking, taste and add more of the seasoning packet as needed.

Tips for upgrading your instant ramen

  • Don’t salt the water: We were always taught to salt the water when cooking standard pasta dishes. For ramen, this isn’t the case! The seasonings will add their fair share of salt, making it important to boil your noodles without it.
  • Don’t break the noodles: There’s something so satisfying about breaking up a fresh pack of ramen noodles. However, resist the urge! After about 3 minutes of boiling, the noodles will separate on their own.
  • Cook to al dente: Ramen noodles should be cooked just right. Don’t undercook, and don’t overcook. Pay close attention as they cook, and immediately remove them from the water once they’re al dente.
  • Add extra veggies: You can always add extra veggies to your ramen! Popular options include spinach, bok choy, carrots, broccoli, and sprouts.
Bowl of kimchi ramen loaded with toppings and a glass of water on a blue background

Can’t get enough of kimchi?

Bowl of kimchi ramen with avocado slices, mushrooms, lime wedge, and green onions on a blue surface. Chopsticks and two glasses of water are nearby.
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Next-Level Kimchi Ramen

4.60 from 5 ratings
By: Sarah Bond
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Servings: 1 serving
With just 6 ingredients and a super easy ramen hack, you can have next-level kimchi ramen at home! This recipe transforms instant ramen into something that's packed with flavor yet incredibly quick to make!

Ingredients 

  • 1 tsp oil, 5 mL
  • ½ cup sliced button mushrooms, can sub shiitake, 40 g
  • ½ cup kimchi, 75 g
  • 1 single serving package veggie flavored instant noodles
  • Water, amount according to package instructions
  • 1 to 2 eggs, whisked
  • Toppings: avocado, sriracha, green onions, lime juice
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Instructions 

  • Mushrooms: Heat oil in a medium pot over medium/high heat. Add mushrooms and cook, stirring often, until they have released water, about 5 minutes.
  • Kimchi: Add kimchi and continue cooking and stirring until kimchi and mushrooms are slightly caramelized, about 3 minutes.
    A pot of cooked mushrooms and onions sits invitingly on a blue surface, hinting at the promise of a delicious kimchi ramen twist.
  • Ramen: Add water (use the amount listed on your ramen package) and half of the seasoning packet. Bring to a boil, then add ramen noodles. Cook about halfway (until noodles loosen), then slowly whisk in the eggs. Continue cooking until the ramen is cooked. Taste and add more of the seasoning packet as needed.
  • Serve: Optionally top with sliced avocado, sriracha, chopped green onions, and a drizzle of fresh lime juice.
    A bowl of kimchi ramen with sliced avocado, mushrooms, lime wedges, green onions, and red chili flakes on a blue surface, accompanied by wooden chopsticks.

Notes

This recipe can be quite high in sodium (as with most recipes involving a whole packet of instant ramen). For a lower sodium alternative, look for a low sodium ramen.
Storage: Any leftover ramen can be stored in the fridge for up to 2 days in an airtight container. I would just try to keep the topping seperate for better reheating.

Nutrition

Serving: 1serving | Calories: 474kcal | Carbohydrates: 49.5g | Protein: 13.6g | Fat: 24.7g | Saturated Fat: 5g | Cholesterol: 164mg | Sodium: 2014mg | Potassium: 170mg | Fiber: 2.4g | Sugar: 1.9g | Calcium: 43mg | Iron: 5mg

Nutrition information calculated by Sarah Bond, degreed nutritionist.

did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
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4.60 from 5 votes (2 ratings without comment)

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5 Comments

  1. Prathiba says:

    5 stars
    Cool

    Reply
  2. Harper says:

    5 stars
    Super Good!

    Reply
  3. Krin says:

    I’ve not had this dish before, so nothing to compare it too, but it was super easy and had a nice flavor. I added a handful of chopped fresh spinach at the end to wilt, but followed the recipe otherwise. My husband and I both enjoyed it!

    Reply
  4. John good says:

    3 stars
    hi i am 67 years old, and i have never had a meal as SPICY as kimchi spicy ramen ! in my life! it needs a warning label!

    Reply
    1. Sarah Bond says:

      The spicy level can really depend on your ramen and kimchi brands 🙂