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

Name: Quick Kimchi Ramen With Shiitake Mushrooms And Soft-Cooked Egg Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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.

419

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 4 tablespoons canola, vegetable, or other neutral oil, divided, 8 ounces shiitake mushrooms,, Kosher salt, 1 medium yellow onion, finely diced, and more.

Yes, Quick Kimchi Ramen With Shiitake Mushrooms And Soft-Cooked Egg Recipe falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

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

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