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Slow Cooker (or not) Kimchi Chicken Ramen
with zucchini / mushrooms

Active: 30 Total: 390
This Korean-inspired ramen gets layers of flavor from ginger, kimchi, and sweet-smoky Gochujang hot sauce. For maximum flavor, be sure to include all of these ingredients and add more at the end of cooking if you'd like.
Cooking methods: This recipe includes instructions for using the Instant Pot, Slow Cooker, or stovetop. Select your preferred method.
Tags

Ingredients

Metric
Servings:
4
Kimchi Chicken Ramen:
  • Zucchini - 1 lb, chopped
  • Garlic - 5 cloves, chopped
  • Ginger - 1 Tbsp, peeled and diced
  • Kimchi - 1 cup, chopped
  • Vinegar, rice - 2 Tbsp
  • Soy sauce, low-sodium - 2 Tbsp
  • Miso paste, any type - 2 Tbsp
  • Mushrooms, shiitakes - 8 oz, chopped (look for pre-chopped to save time)
  • Chicken thighs, boneless and skinless - 1 lb
  • Stock, any type - 6 cups
  • Limes - 1, wedges
  • Noodles, dried ramen - 6 oz
  • Gochujang, plus more for serving - 2 Tbsp

Nutrition Facts

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Choose Cooking Method

Prep

  1. Zucchini / Garlic / Ginger / Kimchi - Prep as directed. Store zucchini in one container. Combine garlic, ginger, and kimchi in another container. (Can be done up to 5 days ahead)
  2. Make soup base - Combine vinegar, soy sauce, and miso. (Can be done up to 5 days ahead)
  3. Mushrooms - Chop mushrooms (if not pre-chopped). (Can be done up to 2 days ahead)
  4. Chicken - Tenderize with a fork and season with some salt and pepper. (Can be done 1 day ahead)
  5. Slow cook soup - In the bowl of a slow cooker, combine garlic, ginger, kimchi, mushrooms, and chicken. Pour soup base and stock over top. Slow cook on low for 6 to 7 hours or high for 4 to 5 hours. (Can be done 1 day ahead)
  6. Limes - Slice limes into wedges.

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Make

  1. In the last 20 minutes of cooking, turn slow cooker up to high and stir in zucchini, noodles, and gochujang. Continue to cook, covered, until zucchini and noodles are tender, ~15 minutes. (Alternatively, you can cook the noodles separately according to package directions and stir them into the finished soup; the noodles may cook faster if prepared separately, depending on how hot your slow cooker runs.)
  2. Squeeze half the lime wedges into soup. Taste and season with some more soy sauce and / or gochujang if you’d like.
  3. Ladle ramen into bowls. Serve with extra lime wedges on the side. Enjoy!

Prep

  1. Zucchini / Garlic / Ginger / Kimchi - Prep as directed. Store zucchini in one container. Combine garlic, ginger, and kimchi in another container. (Can be done up to 5 days ahead)
  2. Make soup base - Combine vinegar, soy sauce, and miso. (Can be done up to 5 days ahead)
  3. Mushrooms - Chop mushrooms (if not pre-chopped). (Can be done up to 2 days ahead)
  4. Chicken - Tenderize with a fork and season with some salt and pepper. (Can be done 1 day ahead)
  5. Limes - Slice limes into wedges.

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Make

  1. Heat a Dutch oven with some cooking oil (not in ingredients list) over medium heat. Add chicken and sear on both sides until golden brown and just cooked through, adjusting the heat if needed. This should take 10 to 12 minutes. Transfer chicken to a cutting board and let rest while cooking the vegetables.
  2. To heated pan, add zucchini, garlic, ginger, kimchi, and mushrooms. Saute for 5 minutes to get them started cooking. Stir in soup base for 2 minutes.
  3. Pour stock over soup and bring to a simmer.
  4. Meanwhile, chop or shred chicken. Add chicken, noodles, and gochujang to soup and simmer until noodles are tender (check package directions for recommended time).
  5. Squeeze half the lime wedges into soup. Taste and season with some more soy sauce and / or gochujang if you’d like.
  6. Ladle ramen into bowls. Serve with extra lime wedges on the side. Enjoy!

Prep

  1. Zucchini / Garlic / Ginger / Kimchi - Prep as directed. Store zucchini in one container. Combine garlic, ginger, and kimchi in another container. (Can be done up to 5 days ahead)
  2. Make soup base - Combine vinegar, soy sauce, and miso. (Can be done up to 5 days ahead)
  3. Mushrooms - Chop mushrooms (if not pre-chopped). (Can be done up to 2 days ahead)
  4. Chicken - Tenderize with a fork and season with some salt and pepper. (Can be done 1 day ahead)
  5. Limes - Slice limes into wedges.

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Make

  1. Turn on the simmer / saute function of a Instant Pot. Add some cooking oil (not in ingredients list) and then chicken and sear on both sides until golden brown, ~2 minutes per side.
  2. Turn off simmer / saute function. To heated pot add zucchini, garlic, ginger, kimchi, and mushrooms. Pour soup base and stock over top.
  3. Close and lock the lid. Set the pressure valve to 'Sealing'. Cook on manual / high pressure for 8 minutes. Let pressure release naturally for 5 minutes and then manually release any remaining pressure.
  4. Remove chicken from pot and transfer to a cutting board. Shred or chop.
  5. Turn on the simmer / saute function. When soup is simmering, stir in shredded chicken, noodles, and gochujang. Simmer until noodles are tender (check package directions for recommended time).
  6. Squeeze half the lime wedges into soup. Taste and season with some more soy sauce and / or gochujang if you’d like.
  7. Ladle ramen into bowls. Serve with extra lime wedges on the side. Enjoy!

Nutrition Facts

Amount Per Serving
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% Daily Value
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Increase your nutrition smarts


Reviews

Ratings

Original (51)
Gluten-free (1)
Paleo (3)
Vegetarian (18)

Most Helpful

This was an instapot win. I totally forgot to thaw out any chicken for dinner so I popped the frozen thighs and veggies in and added the noodles once is already cooked at the end. Perfect! Healthy and perfect for a cold winter day. I had each person add the amount of kimchi they wanted. The kids = none. Adults = a lot.

By: Talia
Posted: Jan 29, 2021
Diet: Original
1 Helpful

41 reviews

Good and easy. Based on other reviews, put half the noodles in and fished them out, bc I wanted at least the initial meal to have noodles soaked with flavor. Got most of ‘em, total PITA. I’ll just cook separately next time. Agree it takes up a lot of the liquid and can make it too thick. Added kimchi after pressure portion, that worked out well. Added Gochujang in portions, thinking the teen that doesn’t like spicy might be put off. Got to 1/2 (1TBSP), thought she could handle it, put an extra tsp in my bowl. We both wolfed it down.

By: Travis
Posted: Jan 28, 2022
Diet: Original
0 Helpful

My rating reflects my perhaps poor substitutions. Omitted miso in favor of extra soy sauce, and used harisa instead of gochuchang. Was good! But not great! Would make again, but not serve someone.

By: Amy
Posted: Dec 17, 2021
Diet: Vegetarian
0 Helpful

So good! I made the broth one evening and then had it for lunch the next few days with fresh cooked noodles. The mushrooms were perfect.

By: Laurie
Posted: Nov 30, 2021
Diet: Vegetarian
0 Helpful

Should have cooked the noodles separately for left overs. I replaced zucchini with broccoli and carrots.

By: Sabrina
Posted: Mar 14, 2021
Diet: Original
0 Helpful

Really good. Forgot to take into consideration how long the IP takes to heat up, so ate later than we'd planned. Doubled the noodles because the kids LOVE noodles. Another reviewer mentioned keeping the noodles and soup separate for leftovers - glad we did.

By: Jennifer
Posted: Feb 26, 2021
Diet: Original
0 Helpful

I had never had kimchi. I didn’t need to add any hot sauce. Maybe Korean kimchi is spicier? My kid couldn’t eat it that spicy. My husband and complained about floating ghee grease. Flavor was good though. I should’ve read comments about adding kimchi at the end of the dish instead of flavoring from the start.

By: Jennifer
Posted: Feb 23, 2021
Diet: Paleo
0 Helpful