Step 1

Chop the shiitake mushrooms, fermented kimchi cabbage, green onion stalks and the strip of nori into thin slices. Cube the tofu into bite-sized pieces. Next boil the egg, making sure to adjust the boiling time depending on if you want a hard-boiled or soft-boiled egg with your kimchi ramen noodles. Then, cool, peel and halve the boiled egg for serving later.

Step 2

Boil the chicken or beef broth in a large pot. Once the broth starts to boil, gently drop the instant noodles into the pot of broth. Press the noodles down to keep them submerged. Cook the noodles until they are soft to the bite.

Step 3

Add the tofu cubes, fermented kimchi cabbage and shiitake mushrooms to the pot of broth. Then, pepper and mix the soup with ground red pepper according to how spicy you would like the soup to taste. Once the noodles are fully cooked, the soup is now ready.

Step 4

Transfer the contents of the pot to a large noodle bowl. Gently place the halved boiled egg in the middle of the bowl, and complete the garnishing with a handful of green onions and the sliced dried nori seaweed. Enjoy your kimchi ramen while it is slurping hot!