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

Updated February 26, 2019

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When you're desperate for ramen, this recipe will deliver an unbelievably flavorful version on the table in no time. . Daniel Gritzer

Making real-deal ramen is a lengthy project that requires planning in advance. But there are days when you just want a delicious bowl of it, without the fuss. This easy Korean-style kimchi ramen is for those times. It's loaded with flavor, but takes less than an hour to throw together, thanks to several umami-rich ingredients and a cool baking-soda trick that turns angel-hair pasta into ramen-like noodles.

Why This Recipe Works:

Umami-rich ingredients like miso, shiitake mushrooms, soy sauce, and kimchi add layers of deep flavor without the need for long cooking
A rich, gelatinous chicken stock yields a broth with lots of body.
Cooking the pasta in water with baking soda creates noodles that seem ramen-like.

Note: Ideally the stock should gel at least slightly when chilled. You can use homemade chicken stock that was made with lots of wings and/or feet, which should help it gel naturally, or you can use thinner homemade stock or store-bought low-sodium broth with 2 packets unflavored gelatin dissolved into it. To do so, sprinkle gelatin on top of cold or room-temperature stock and allow gelatin to soften while you prepare the other ingredients, then add it with the stock when called for in the recipe.

The Quick and Easy Way to Make Flavor-Packed Korean Ramen

Recipe Details

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

Active 30 mins

Total 30 mins

Serves 4 servings

Ingredients

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

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.

This Recipe Appears In

The Quick and Easy Way to Make Flavor-Packed Korean Ramen

Nutrition Facts (per serving)
448	Calories
27g	Fat
35g	Carbs
19g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	448
% Daily Value*
Total Fat 27g	34%
Saturated Fat 6g	28%
Cholesterol 197mg	66%
Sodium 1817mg	79%
Total Carbohydrate 35g	13%
Dietary Fiber 5g	17%
Total Sugars 5g
Protein 19g
Vitamin C 13mg	65%
Calcium 102mg	8%
Iron 4mg	20%
Potassium 588mg	13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.