How To Make Kimchi Shin Ramen Noodle Soup

As a self-proclaimed noodle lady, noodles or pasta are always on my radar when I crave a go-to comfort meal. 

One of my favorite cozy dishes is a big bowl of instant ramen. With simple additions like scallions, bok choy, silken tofu, edamame, and especially a heaping scoop of spicy kimchi, I transform a humble block of ramen into a satisfying, flavorful meal that hits the spot every time.

This recipe highlights how easy it is to elevate convenience store or grocery store ramen with just a few ingredients. The addition of kimchi brings the heat and a punch of tangy flavor that pairs perfectly with the savory broth. 

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The Ingredients: Shin Ramyun Noodles Soup

Ramen: When it comes to instant ramen, I enjoy all kinds. If I’m aiming for something nourishing, plant-based, and packed with plant-based protein, Immi is my go-to. This ramen brand is free from MSG and animal products, making it a solid choice when I want a healthier option.

However, my absolute favorite instant ramen (which is not plant-based) is Nongshim Shin Ramyun. It’s incredibly flavorful and super spicy, and the noodles have the perfect chewy, slurp-worthy texture.

Just to note: I’m no instant ramen expert, I’m just really good at enjoying noodles. There are still so many brands and flavors I haven’t tried yet.

For more information on top instant ramen recipes, check out these articles:

• Peta Ramen Recs
• The Wirecutter, a product recommendation service through the New York Times. Best Instant Noodles by Anna Perling

Other Ingredients

Kimchi: I love making homemade kimchi, but some of my favorite vegan options include:

• Lucky Foods Seoul Kimchi
• Mother-in-Law’s Kimchi
• Nasoya Authentic Korean Kimchi

Water: I typically use cups of water to cook the noodles according to the package instructions.

Frozen Veggies: I always add about 1/4 cup of whatever frozen veggies I have on hand. For this recipe, I use a mix of frozen corn, edamame, and peas.

Green Onions: If I have scallions in my fridge or garden, they’re definitely going into the broth or as a topper.

Sesame Seeds: A small but essential addition. I love sprinkling sesame seeds and drizzling a bit of sesame oil over the soup to enhance the flavor.

Aromatic Oil: This is a must for finishing off my ramen creations. I usually opt for chili oil, basil oil, or sesame oil for that perfect finishing touch.

Extra Protein: You can easily add your favorite protein to boost the heartiness of the dish. Options like tofu or a soft-boiled egg work great, depending on your preferences.

Substitutions

• Swap shiitake mushrooms or bean sprouts for extra texture and flavor in place of frozen veggies.
• For an extra kick, enhance the spicy flavors by adding chili flakes, Sriracha, or gochujang.
• Use any instant ramen noodles you prefer—whether from a convenience store or grocery store, adjust the broth to your liking.
• If you prefer a richer broth with less liquid, use less water and replace it with chicken broth, soup base, or any flavorful broth.

How to Make These Spicy Instant Noodles

This recipe is almost as easy as making plain instant ramen, with the added bonus of flavorful and healthy ingredients. 

Step 1: Prepare the ramen

Cook your instant ramen according to the package directions. If you’d rather skip the flavor packet, use vegetable broth instead, seasoning it with soy sauce, onion powder, garlic powder, and ginger powder for a more customized flavor.

Step 2: Add frozen veggies

A few minutes before the ramen finishes cooking, toss in about 1/2 cup of your favorite frozen veggies (such as edamame, peas, or corn) for extra texture and nutrients.

Step 3: Assemble the bowl

Once the ramen is fully cooked, carefully spoon the noodles and broth into your soup or ramen bowl.

Step 4: Top with kimchi

Add a heaping scoop of spicy kimchi on top. This step is important, as cooking kimchi can destroy its beneficial probiotics, so it’s best to add it after the ramen is done.

Step 5: Add your toppings

Finish off your ramen with additional toppings like green onions, sesame seeds, or a drizzle of aromatic oil (such as sesame oil or chili oil) for added flavor and texture.

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More Flavor Combinations

• Miso & Seaweed: Stir in a spoonful of miso paste, add a couple of cloves of garlic for depth, and top with nori strips or sea kelp for an umami boost. For a unique twist, finish with a sprinkle of parmesan cheese.
• Coconut & Lime: Add a splash of coconut milk and a squeeze of lime for a creamy, tangy twist.
• Peanut & Chili: Stir in a spoonful of peanut butter and a dash of chili oil for a rich, spicy, and creamy broth.

Ramen is Love & Dietitian Approved

I’ve been making instant ramen long before I discovered that cooking was my true passion. It all started with adjusting the flavor packets, then I moved on to adding veggies, protein, and eventually fresh herbs, aromatics, and some fancier toppings. Here’s one of my all-time favorite instant ramen combinations:

Easy Instant Ramen with Shredded Veggies and a Pickled or Broth-Cooked Egg

This recipe takes me back to my college days when I used to drop a raw egg into the boiling broth to cook. Nowadays, I enjoy the egg either cooked in the broth or pickled and served on top for an extra punch of flavor.

For this recipe, all you need is a pack of shredded veggies like broccoli slaw or kale salad, an egg (pickled or raw), and some aromatics like chili oil, fresh basil, and toasted sesame seeds.

For more details on how I create nutritious and delicious ramen dishes, check out my article Shin Ramen Hacks where I talk about ways to upgrade your instant ramen. 

More Noodle and Pasta Recipes

Easy Glass Noodles Salad with Vegetables

Trader Joe’s Thai Wheat Noodles Peanut Stir Fry Recipe

Noodles with Spicy Tahini Stir Fry Sauce

Kimchi Shin Ramen Noodle Soup

Sarah Harper MS, RD, LDN

This Kimchi Shin Ramen Noodle Soup is just one of many ways to doctor up instant ramen to make it more filling, flavorful, and appetizing.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 15 minutes mins

Course dinner, lunch, Main Course

Cuisine American, Japanese

Servings 2 servings

Calories 452 kcal

Equipment

• medium sized pot
• tongs or chopsticks
• ladle

Ingredients

  

1x2x3x

• 6 oz instant ramen noodles 2 packages
• 2 packets ramen seasoning see recipe notes
• ½ cup frozen mixed vegetables
• ½ cup kimchi Homemade or your favorite store bought brand
• ¼ cup fresh basil, julienned
• 2 tsp sesame oil or chili oil
• 2 tsp toasted sesame seeds

Optional Add ins

• silken tofu, fresh spinach, sautéed mushrooms, sautéed bok choy, cilantro, chili oil/crisp, or fresh graded ginger.

Instructions

 

Step 1: Prepare the ramen

• Cook your instant ramen according to the package directions. If you'd rather skip the flavor packet, use vegetable broth instead, seasoning it with soy sauce, onion powder, garlic powder, and ginger powder for a more customized flavor.

Step 2: Add frozen veggies

• A few minutes before the ramen finishes cooking, toss in about 1/2 cup of your favorite frozen veggies (such as edamame, peas, or corn) for extra texture and nutrients.

Step 3: Assemble the bowl

• Once the ramen is fully cooked, carefully spoon the noodles and broth into your soup or ramen bowl.

Step 4: Top with kimchi

• Add a heaping scoop of spicy kimchi on top. This step is important, as cooking kimchi can destroy its beneficial probiotics, so it’s best to add it after the ramen is done.

Step 5: Add your toppings

• Finish off your ramen with additional toppings like green onions, sesame seeds, or a drizzle of aromatic oil (such as sesame oil or chili oil) for added flavor and texture.

Notes

Other vegan ramen brands include Annie Chun's, Mike's Mighty Good Craft Ramen, and Immi Instant Ramen. Check out this article by Peta on Vegan Ramen Options for more information. 

Note, I did not include water as an ingredient however, when you follow the ramen package instructions you will see how much water to include for cooking/ the broth. Option to swap out flavor packet for 5 cups vegetable broth with 2 tbsp soy sauce, 1 tsp of each garlic, onion, and ginger powder. 

Nutrition Facts vary based on the ramen noodles used. 

Nutrition

Calories: 452kcalCarbohydrates: 61gProtein: 11gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gSodium: 1896mgPotassium: 310mgFiber: 5gSugar: 2gVitamin A: 2506IUVitamin C: 6mgCalcium: 70mgIron: 5mg

Keyword Noodles, soup

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