Kimchi Ramen
A quick, fiery bowl of ramen noodles in a kimchi-spiked broth, finished with a soft-boiled egg and scallions.
7 · Easy to Chew
Everyday soft foods at normal portion size. Normal chewing ability is needed, but hard, crunchy, stringy, and dry textures are avoided.
Suitable for anyone who finds food hard to chew or swallow. Graded IDDSI Level 7 (Easy to Chew) — easy to chew — the texture standard used in dysphagia care and soft diets.
See all texture levelsIngredients
- 100 ml Canola oil
- A small handful Garlic chives, chopped
- 150 g Kimchi, chopped
- 200 ml Kimchi stock (brine)
- 200 ml Water
- 20 g Korean chili powder (gochugaru)
- 1 pack Ramen noodles
- To taste Green onions, thinly sliced
- 1 Soft-boiled egg, halved
Instructions
Heat the canola oil in a pot over medium heat. Add the garlic chives and chopped kimchi. Stir-fry for 2 minutes.
Pour in the kimchi stock and water. Stir in the chili powder. Bring to a boil, then lower the heat and simmer for 5 minutes.
Add the ramen noodles to the broth and cook for 58 seconds.
Pour into a bowl and top with green onions and the soft-boiled egg.
Serving Tips
Important Guidance
- Long noodles and whole kimchi leaves are a genuine choking hazard — this recipe as written is best kept to Level 7 (Easy to Chew) or an unmodified diet.
- If you're adapting it down, cut the cooked noodles into short 1-2 inch lengths with kitchen scissors right in the bowl, and chop the kimchi finely before it goes in.
- Cook the egg fully rather than soft-boiled, and dice it small, for anyone who needs a firmer, less runny texture.
- Gochugaru brings real heat — start with less than called for and build up to taste.
Nutrition Facts
Per the source recipe's nutrient table (it doesn't specify how many servings this covers).
Dietary Notes
Contains gluten (ramen noodles) and egg. A gluten-free ramen noodle can be substituted.