# Ingredient List:
→ Broth
01 - 4 cups low-sodium chicken or vegetable stock
02 - 2 tablespoons soy sauce
03 - 1 tablespoon gochujang (Korean chili paste)
04 - 1 teaspoon sesame oil
→ Noodles and Additions
05 - 10 ounces fresh ramen noodles
06 - 1 cup chopped Napa cabbage kimchi, drained
07 - 2 large eggs
08 - 1/2 cup sliced scallions
09 - 1/2 cup julienned carrots
→ Toppings
10 - 2 teaspoons toasted sesame seeds
11 - 1 small sheet roasted nori, torn
12 - 1/4 cup fresh cilantro leaves
# Steps:
01 - Combine chicken or vegetable stock, soy sauce, gochujang, and sesame oil in a large pot. Bring to a boil over medium-high heat, then reduce to a simmer.
02 - Gently lower eggs into boiling water and cook for 7 minutes for a jammy yolk. Transfer to ice water, peel, and halve.
03 - Cook ramen noodles in boiling water according to package instructions, about 2–3 minutes. Drain and divide among serving bowls.
04 - Add chopped kimchi, carrots, and half of the scallions to the simmering broth. Cook for 2 minutes until vegetables are slightly softened.
05 - Ladle hot broth with vegetables over noodles. Top each bowl with halved eggs, remaining scallions, toasted sesame seeds, torn nori, and fresh cilantro.
