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

Directions

Learn how to make this recipe at Serious Eats

Bloody Mary

Unearth the bold and savory spirit of Bloody Mary. This brunch classic is a luscious blend of vodka, robust tomato juice, an enticing mix of spices, adorned with a mix of garnishes from olive and pickle to celery stalk and lemon.

Ingredients (6)

  • 1.5 oz. Smirnoff No. 21 Vodka
  • 4 oz. Tomato Juice
  • Pinch of Salt and Pepper
  • 3 dashes of Worcestershire Sauce
  • 4 dashes of Tabasco Sauce
  • Celery Stalk, Pickle, Lemon Wheel or Olives to garnish

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