In this fast, single-serving soup inspired by shin ramyun and kimchi soondubu jjigae, ramen noodles cook in a ferociously red broth of kimchi, gochujang, sesame oil, soy sauce and gochugaru. To temper the heat, eat the soup with soft tofu or crack an egg into the pot -- its yolk adds some creaminess to the broth. For more vegetables, add chopped leafy greens or broccoli with the ramen, or fill bowls with roasted squash or sweet potatoes. ...read more read less