Then I spotted the kimchi.
I had never made kimchi soup before, but I've eaten it. So I looked online at a few recipes and got the gist of it. Kimchi, noodles, soy sauce, ginger. Check, check, check. I had everything in the kitchen.
I was completely surprised about how good it turned out in the end. Forget chicken noodle soup, this is going to be my go-to soup of the fall and winter!
The picture below is a big serving for one and that's just from one Ramen noodle package. Since this is my first time, I imagine I'll add more ingredients or even change things up. But this first bowl was so perfect, I wanted to write it down before I forgot what making it looked like.
Here's my quick and easy version of kimchi Ramen soup:
- 1 T. oil
- 1/2 inch of fresh chopped ginger (or about the size of a gumball)
- 2 rounds of onion
- 1/2 - 3/4 C. kimchi with some juice
- 1 package of Ramen noodles with chicken flavoring
- About half of the chicken flavoring in the Ramen soup package
- 1-2 t. soy sauce to taste, add more soy sauce, not chicken flavor for more saltiness
- 1/2 t. turmeric powder
- Water, enough to cover the noodles
Sautée onion and ginger in the oil and add the rest of the ingredients before onion and ginger start to brown. Boil until noodles are done. 15 minutes in the kitchen.