Ingredients

The following ingredients have 2 Servings
  • 4 cups water
  • 2 (2-ounce) ramen cakes ((see notes))
  • 2 cups of your favorite Kimchi, (along with ⅓ cup of its brining liquid )
  • 2 large eggs
  • Togarashi

Instruction

  • Cook the ramen with the kimchi. In a large soup pot, bring the water to a boil. Add the ramen cakes, reduce the heat to a simmer, and cook until they're soft, but slightly undercooked -- about 2 minutes. Add the kimchi and brining liquid, and stir to blend.
  • Add the eggs. Keeping the heat on low, crack the eggs into broth, a good few inches apart. Cover the pot with a fitted lid to poach the eggs -- this should take 3 to 4 minutes.
  • Serve and garnish. Use a ladle to add the the soup to two large serving bowls, spooning the egg on top last. Garnish with a sprinkling of Togarashi and serve!