Salty Ramen with Leek and Kimchi

Salty Ramen with Leek and Kimchi

It's really tasty when you eat it while the kimchi is dissolving into the soup.

Ingredients: 1 serving

Instant ramen noodles
1 packet
50 g


1. Slice the white part of the leek into very fine strips (this is called "white-hair leek"), then soak in water.
2. If the kimchi cabbage pieces are large, cut into easy to eat pieces.
3. Boil the ramen, following the instruction on the packet.
4. When the noodles have been in the hot water for 2 minutes, add a lightly beaten egg and simmer for a minute.
5. Turn off the heat, let the soup dissolve and then transfer to a serving bowl.
6. Top the noodles with the drained leek slices and kimchi, sprinkle sesame that came with the packet of noodles, and it's done.

Story Behind this Recipe

I like eating ramen topped with leek in spicy rayu oil, and one day I wondered if it would work with kimchi. I gave it a try, and yes, it worked nicely.