Kimchi Ramen Noodle Soup Recipe

Heat olive oil over medium heat in a medium sauce pan. Once hot add fresh ginger and garlic and sauté for approximately 1 minute, stirring constantly to prevent burning. Add rice vinegar, Korean red chili flakes, soy sauce, honey, sesame oil, and vegetable broth (or water) to the pot. Stir well. Increase heat to high, cover, and bring broth to a low boil.
Once boiling, reduce heat to medium and season to taste. Add the kimchi and ramen noodles (without the seasoning packets- toss those in the garbage!) to the pot. Continue to cook until the noodles are just cooked.
Remove from heat and divide soup between desired number of bowls. Garnish with toppings such as mung bean sprouts, additional kimchi, scallions, sesame seeds, hard boiled eggs and microgreens.