Ingredients
Scale
- 200g fresh ramen noodles
- 2 cups chicken broth
- 1/2 cup gochujang (Korean chili paste)
- 1/2 cup coconut milk
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 2 soft boiled eggs, halved
- 2 scallions, sliced
- Chili oil for topping
Instructions
- Cook ramen noodles according to package instructions and set aside.
- In a pot, combine chicken broth, gochujang, coconut milk, garlic, soy sauce, and sesame oil. Bring to a simmer.
- Divide cooked noodles into bowls and ladle hot broth over.
- Top with halved eggs, sliced scallions, and drizzle with chili oil. Serve immediately.
Notes
- Adjust spice level by adding more or less chili paste and oil.
- Use fresh or dried noodles based on preference or availability.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Korean
- Diet: Vegetarian-friendly if using vegetable broth
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 6g
- Sodium: 1200mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 110mg