Kimchi, Sriracha, and Poached Egg Ramen

Nongshim Kimchi Ramen is a recent favourite base for my quick office lunches. It’s mildly spicy and pairs well with cabbage and kimchi. It boasts a seafood flavoured broth and bonus pack of “kimchi” flakes (I suggest adding the real thing instead).


  • 1 package of Nongshim Kimchi soup
  • 1 Β½ cups of shredded cabbage
  • 1 soft poached eggs
  • ΒΎ cup of diced tofu
  • Β½ cup of sliced mushrooms
  • 1 tbsp finely chopped green onions
  • 1 tbsp Hoisin sauce
  • 1 tbsp lime juice (or ΒΌ lime)
  • 2 cups of boiling water
  • 2-3 leaves of fresh basil
  • 1-2 scoops of fresh kimchi
  • 1 long squirt of Sriracha


  1. Poach the egg. Make sure the yolk is soft.
  2. Mise en place. Slice the green onion, mushroom, tofu, and julienne the cabbage.
  3. Prepare noodles. Break the noodle brick in half and add the soup base and faux kimchi.
  4. Add condiments. Add the sliced cabbage and onion (but don’t stir yet). Wait a few minutes and stir. Repeat until noodles are soft and cabbage has softened a bit too. Add the egg and gently break the yolk. The liquid will slowly become a creamy, savoury broth.
  5. Add aromatics and condiments. Finely chop the basic and juice the lime and sprinkle over top of the finished soup.