Step 1

Boil chicken broth and water, adding kelp in the broth, Let it boil for 2 minutes and add chicken or any other meat that is cut into very small slices or cubes. Let it boil on high heat for 6 minutes, covered with the lid. You may take kelp out or leave it in and/or eat it later. READ NOTES*

Step 2

Take the lid off and add chopped green onion, mushrooms, and chopped kimchi. Stir and cover to boil for 3-5 minutes.

Step 3

Open Shin Ramyun pack and take the seasoning out. Add seasoning to your spicy tolerance *half of seasoning {in foil pk} of 1 pack could be enough spicy for some -Taste and see if you need more seasonings.

Step 4

Add noodles, stir and cook for 3 more minutes, uncovered. You may add cubed tofu or sliced odeng to the soup at this time.

Step 5

While the soup is boiling add egg, you may stir if you like or leave it to cook whole, like a poached egg.

Step 6

Take it off the stove and garnish it with chopped green onions, red chilies, Korean chili threads, and sesame oil, Cheddar cheese give you creamy sensation. All optional.