Name: Quick Kimchi Ramen With Shiitake Mushrooms and Soft-Cooked Egg
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Japanese, Korean
Ingredients: 4 tablespoons canola, vegetable, or other neutral oil, divided; 8 ounces shiitake mushrooms, stems removed and caps sliced; Kosher salt; 1 medium yellow onion, finely diced; 1 (1-inch) piece fresh ginger, peeled and minced; 5 medium cloves garlic, minced (about 5 teaspoons); 3 quarts gelatinous chicken stock (see note); 1 packed cup kimchi, chopped, plus 6 tablespoons kimchi liquid; 2 tablespoons miso; 2 tablespoons soy sauce; 4 tablespoons baking soda (if using angel hair pasta); 1 (500-gram) box angel hair pasta or 4 servings ramen-style noodles; 4 soft-boiled eggs , halved, for serving; 2 scallions, white and light green parts only, very thinly sliced; Nori (Japanese seaweed sheets), for serving; Watercress or other tender leafy green, for serving

Quick Kimchi Ramen With Shiitake Mushrooms and Soft-Cooked Egg

This easy Korean-style kimchi ramen is loaded with flavor, but takes less than an hour to throw together, thanks to several umami-rich ingredients and a cool baking-soda trick that turns angel-hair pasta into ramen-like noodles.

35 min total 10 min prep 25 min cook 4 448 cal

Instructions

Tap a step to mark it done

1 In a large saucepan or Dutch oven, heat 2 tablespoons oil over medium-high heat until shimmering. Add shiitake, season with salt, and cook, stirring occasionally, until mushrooms have released their water and are starting to brown all over, about 4 minutes. Transfer shiitake to a plate and keep warm.
2 Add remaining 2 tablespoons oil to saucepan, then add onion, ginger, and garlic. Cook, stirring up any brown bits on bottom of saucepan, until onions are soft and translucent, about 5 minutes.
3 Add stock and bring to a simmer. Stir in kimchi and its liquid, miso, and soy sauce and return to a simmer. Season with salt, if needed.
4 Meanwhile, if using angel-hair pasta, add baking soda to 4 quarts of boiling salted water; otherwise, omit baking soda and bring 4 quarts of plain salted water to a boil. Cook noodles until al dente; drain completely.
5 Transfer noodles to bowl and spoon kimchi broth on top. Top each bowl with 2 egg halves, reserved shiitakes, scallions, nori, and watercress. Serve right away. Ideally the stock should gel at least slightly when chilled. You can use homemade chicken stock that was made with lots of wings and/or feet, which should help it gel naturally, or you can use thinner homemade stock or store-bought low-sodium broth with 2 packets unflavored gelatin dissolved into it. To do so, sprinkle gelatin on top of cold or room-temperature stock and allow gelatin to soften while you prepare the other ingredients, then add it with the stock when called for in the recipe.