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Instant Kimchi Ramen Noodle Soup With Soft-Boiled Eggs

by Livestrong_Recipes  |  Feb 3, 2019

Instant Kimchi Ramen Noodle Soup With Soft-Boiled Eggs
  1. PREP
  2. 15 m
  • COOK
  • 05 m
  • 20 m

This kimchi ramen noodle soup is topped with creamy, soft-boiled eggs. Besides being an excellent source of high-quality protein, eggs also contain lutein and zeaxanthin, antioxidants that can help reduce the risk of cataracts and macular degeneration. Eggs also contain omega-3 fatty acids, which help promote heart health. This soup also features kimchi, which aids with digestive health. (PC: Jackie Newgent)



  • 1 1/2 piece Organic Rice Ramen
  • 2 tbsp Kimchi
  • 1/2 cup raw red cabbage
  • 2 med Eggs, Boiled, Hard Or Soft
  • 1 cup Vegetable Broth


1 To pre-prep noodles, boil them in salted water per package directions, rinse or toss with ice cubes to cool, and drain. Do in advance and chill. (Note: Makes about 3/4 cup cooked.)
2 To make, layer in a 16-ounce wide-mouth jar (in order) the kimchi, cabbage, soft-boiled eggs, noodles, and cilantro (or chives). (Note: Try Farmhouse Culture Kimchi and Lotus Foods Organic Jade Pearl Rice Ramen.)
3 To store, seal and chill in the refrigerator for up to 3 days.
4 To prepare, ideally remove jar from the refrigerator 30 minutes in advance. Remove lid, add boiling broth, replace lid and let stand to “simmer” for 5 minutes. For a hotter soup, transfer to a microwave-safe bowl and heat as desired.
5 To enjoy, shake or stir and enjoy from the jar or a bowl. Add salt and/or hot sauce to taste. Garnish with fresh cilantro, if desired.