Lunch 🤖 AI Generated

Egg Drop Kimchi Ramen – Creamy & Spicy

Silky egg ribbons swirl into umami-rich kimchi broth, creating a restaurant-worthy lunch that feels indulgent yet light. Our Fat Switch cuts 240 calories (41% savings) by using broth-based creaminess instead of heavy cream, keeping every slurp satisfying.

15m

Prep Time

25m

Cook Time

Servings

345

Calories

22g

Protein

🛒 Ingredients

✓ 1.2 liters low-sodium chicken or vegetable broth
✓ 150g low-carb ramen noodles (or mixed ramen + shirataki)
✓ 3/4 cup kimchi, chopped (plus 3 tbsp kimchi juice)
✓ 2 large eggs
✓ 1.5 tbsp white miso paste
✓ 1 tbsp cornstarch + 2 tbsp cold water (slurry)
✓ 1 tsp sesame oil
✓ 1 tsp ginger, minced
✓ 2 garlic cloves, minced
✓ 150g silken tofu, cubed
✓ 2 green onions, sliced thin
✓ 1 tbsp gochugaru (Korean chili flakes, optional)
✓ 1 tsp rice vinegar
✓ Nori strips and sesame seeds for garnish

👨‍🍳 Instructions

1. Prep Your Mise en Place: Mince ginger and garlic, chop kimchi, cube tofu, slice green onions, and whisk cornstarch with cold water in a small bowl. Have eggs at room temperature for smoother egg drop.

2. Build Aromatic Broth Base: Heat sesame oil in a large pot over medium heat. Sauté minced ginger and garlic for 90 seconds until fragrant. Avoid browning—you want clean, bright aromatics.

3. Bloom Miso & Add Kimchi: Reduce heat to low. Stir in miso paste until fully dissolved (about 1 minute), then add chopped kimchi and kimchi juice. Toast for 2 minutes to deepen umami.

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4. Simmer the Broth: Pour in broth and bring to a gentle boil over medium heat. Add tofu cubes and reduce to a soft simmer. Cook for 8–10 minutes to infuse tofu with kimchi flavor.

5. Thicken with Cornstarch Slurry: Stir the cornstarch slurry well, then slowly drizzle into simmering broth while stirring constantly. Cook 1–2 minutes until slightly thickened and glossy (should coat a spoon lightly).

6. Cook Noodles Separately: While broth simmers, cook ramen noodles in a separate pot of boiling salted water per package directions (usually 3–4 minutes). Drain well and divide between two bowls.

7. Execute the Egg Drop: Crack eggs into a small bowl and beat lightly. Reduce broth heat to low—you want gentle bubbles, not vigorous boiling. Using chopsticks or a fork, drizzle egg slowly in a thin stream while stirring the broth gently. This creates silky ribbons (30–45 seconds total).

8. Finish with Acid & Heat: Taste and adjust seasoning with rice vinegar and a pinch of gochugaru for extra heat. Stir in most of the green onions, reserving some for garnish.

9. Ladle & Garnish: Pour hot broth with tofu, egg ribbons, and kimchi over noodles in each bowl. Top with reserved green onions, nori strips, and sesame seeds. Serve immediately.

📊 Nutrition per Serving

Calories345 kcal

Protein22g

Carbohydrates42g

Fat9g

🏷️ Tags

#low-calorie ramen recipe#kimchi egg drop soup#healthy Asian noodles

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