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Quick Kimchi Ramen With Shiitake Mushrooms and Soft-Cooked Egg
SERIOUS EATS16Ingredients
45Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 4 Tbsp. canola (vegetable, or other neutral oil, divided)
- 8 oz. shiitake mushrooms (stems removed and caps sliced)
- kosher salt
- 1 yellow onion (medium, finely diced)
- 1 piece fresh ginger (peeled and minced)
- 5 cloves garlic (minced, about 5 teaspoons)
- 3 qt. chicken stock (gelatinous, see note)
- 1 kimchi (packed cup, chopped, plus 6 tablespoons kimchi liquid)
- 2 Tbsp. miso
- 2 Tbsp. soy sauce
- 4 Tbsp. baking soda (if using angel hair pasta)
- 500 grams 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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