Quick Kimchi Ramen With Shiitake Mushrooms And Soft-Cooked Egg Recipe
- 4 tablespoons canola, vegetable, or other neutral oil, divided
- 8 ounces shiitake mushrooms,
- 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
- (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
- , halved, for serving
- 2 scallions, white and light green parts only,
- Nori (Japanese seaweed sheets), for serving
- Watercress or other tender leafy green, for serving
- 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.
- 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.
- 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.
- 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.
- 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.
canola, shiitake mushrooms, kosher salt, yellow onion, fresh ginger, garlic, liquid, miso, soy sauce, baking soda, angel hair pasta, scallions, green
Taken from www.seriouseats.com/recipes/2014/10/quick-kimchi-ramen-shiitake-mushroom-egg-recipe.html (may not work)