By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 1
993 cal · 15 min
Kimchi Miso Ramen
Recipe GLPR244cc2b6e9ab31
A bold, aromatic ramen bowl featuring a savory broth made from chicken stock, miso paste, and spicy black bean paste, enriched with kimchi juice. The noodles are topped with tender shredded chicken, tangy kimchi, earthy mushrooms, fresh scallions, cooling mint, and a sprinkle of toasted sesame seeds for nutty flavor and texture.
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Ingredients
3 cups low-sodium chicken broth or homemade chicken stock
3 tablespoons miso paste
2 tablespoons kimchi juice
2 tablespoons spicy black bean paste
3 ounces uncooked ramen noodles
1/2 cup shredded cooked chicken
1/3 cup kimchi, chopped
1/2 cup sliced mushrooms
2 scallions, sliced
2 tablespoons fresh mint, chopped
1 tablespoon toasted sesame seeds
Directions
In a small saucepan, whisk together the chicken broth, miso paste, kimchi juice, and spicy black bean paste until the miso and bean paste are fully dissolved. Bring the mixture to a boil over high heat, stirring occasionally, about 2–3 minutes.
While the broth heats, place the uncooked ramen noodles, shredded chicken, kimchi, and sliced mushrooms into a medium serving bowl.
Once the broth reaches a boil, carefully pour it over the noodles and ingredients in the bowl.
Let the bowl sit for 5 minutes, stirring once halfway through to separate and soften the noodles.
Top the ramen with sliced scallions, fresh mint, and toasted sesame seeds. Serve immediately while hot.
Comments
This 15-minute claim ignores the time to poach or shred chicken and build the broth base; expect 25–30 minutes start to finish. More importantly, miso paste, black bean paste, and kimchi are specialty finds: miso lives at Harris Teeter or Kroger's international aisle, black bean paste requires an Asian market trip (likely a second stop for most Charlotte shoppers), and quality kimchi can be hit-or-miss outside those same stores. At roughly $12–14 per bowl once you factor in fresh mushrooms, scallions, and mint, it's an indulgent weeknight play rather than a weekday staple. The dish does not reheat well—ramen noodles go soft and mushy, so plan to serve and eat immediately. It's a worthwhile cook for someone who stocks Asian staples at home, but a real commitment for a single serving on a random Tuesday.
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