Quick Kimchi Ramen With Shiitake Mushrooms and Soft-Cooked Egg Recipe

Serves: 4 Save

Ingredients (16)

  • 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

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