Kimchi Ramen


  • 2 tablespoons canola, vegetable, or other neutral oil, divided
  • 8 ounces shiitake mushrooms, stems removed and caps sliced
  • Kosher salt
  • 1/2 medium yellow onion, finely diced
  • 1/2-inch piece fresh ginger, peeled and minced
  • 3 medium cloves garlic, minced
  • 6 cups gelatinous chicken stock
  • 1/2 packed cup kimchi, chopped, plus 3 tablespoons kimchi liquid
  • 1 tablespoon miso
  • 1 tablespoon soy sauce
  • Noodles from 2 ramen packets
  • 4 eggs
  • 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

In a large saucepan or Dutch oven, heat 1 tablespoon oil over medium-high heat until shimmering. Add onion, ginger, and garlic, and 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. Let simmer for half an hour.

Meanwhile in a medium frying pan, heat remaining tablespoon of oil. Add shiitakes, season with salt, and cook, stirring occasionally, until mushrooms have released their water and are starting to brown all over, about 10 minutes. Transfer shiitakes to a plate and keep warm.

Soft boil the eggs by bringing 1/2 inch water to boil in medium saucepan over medium-high heat. Using tongs, gently place eggs in boiling water (eggs will not be submerged). Cover saucepan and cook eggs for 6 1/2 minutes.

Remove cover, transfer saucepan to sink, and place under cold running water for 30 seconds. Remove eggs from pan and peel.

Bring stock to a boil, and add noodles. Cook 3 minutes, or until soft. Transfer soup to bowls, and top each with 2 egg halves, mushrooms, scallions, nori, and watercress. Serve right away.

Adapted from Serious Eats. Serves 4


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