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

Ingredients (16)

• 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