Kimchi Ramen

One of my favorite late night snacks used to be a package of kimchi ramen with an egg whisked in. Although I stopped buying ramen (and staying up late) a long time ago, I still want spicy soup with noodles from time to time. My Kimchi Ramen is hearty, nutrient dense, packs some heat and uses spaghetti squash for ramen noodles. This stuff definitely takes care of my craving for kimchi ramen.

Primal Recipe Tester Kimchi Ramen

Print Recipe
Kimchi Ramen
Primal Recipe Tester Kimchi Ramen
Prep Time 10 minutes
Cook Time 25 minutes
Servings
2 people
Ingredients
  • 2 c chicken bone broth
  • 2 c cooked spaghetti squash
  • 1 c Baechu Kimchi, chopped Make it really sour kimchi works best
  • 1 c shitake mushrooms, sliced
  • 1 small yellow onion, diced
  • 2 green onions, sliced
  • 2 pastured eggs
  • 3 cloves garlic, minced
  • 2 tbsp avocado oil Buy it
  • 1 tbsp gochujang Make it
Prep Time 10 minutes
Cook Time 25 minutes
Servings
2 people
Ingredients
  • 2 c chicken bone broth
  • 2 c cooked spaghetti squash
  • 1 c Baechu Kimchi, chopped Make it really sour kimchi works best
  • 1 c shitake mushrooms, sliced
  • 1 small yellow onion, diced
  • 2 green onions, sliced
  • 2 pastured eggs
  • 3 cloves garlic, minced
  • 2 tbsp avocado oil Buy it
  • 1 tbsp gochujang Make it
Primal Recipe Tester Kimchi Ramen
Instructions
  1. Heat avocado oil over medium heat then add the yellow onion and mushrooms and cook for 5 minutes or until softened.
  2. Add garlic and cook for a minute, then stir in the chicken bone broth, kimchi, spaghetti squash and gochujang. Increase heat to high until it starts to boil then turn down heat, cover and simmer for 15 minutes.
  3. Whisk the eggs in a small bowl and once the soup is done, slowly stir in the eggs then green onions.
  4. Serve and enjoy!
Recipe Notes

*This is for medium spice. Decrease to 1/2 tbsp gochujang for mild or increase to 2 tbsp for HOT.

Share this Recipe

You May Also Enjoy

Leave a Reply

avatar
wpDiscuz