EASY KIMCHI RAMEN (4 servings

• Meat

  • 8 oz Chicken thighs, boneless skinless

• Produce

  • 5 medium cloves Garlic
  • 1 inch Ginger, fresh
  • 1 Onion, medium
  • 2 Scallions

• Refrigerated

  • 4 Eggs, soft

• Canned Goods

  • 3 qt Gelatinous chicken stock

• Condiments

  • 3 tbsp Miso
  • 2 tbsp Soy sauce

• Pasta & Grains

  • 1 lb Angel hair pasta or 4 servings ramen-style noodles

• Baking & Spices

  • 4 tbsp Baking soda
  • 1 Kosher salt

• Oils & Vinegars

  • 4 tbsp Cooking oil

• Prepared

  • 1 packed cup Kimchi

Found on whattocooktoday.com

Description

Directions

• Place the eggs in the large sauce pan with cover. Fill it with cold water until it covers the eggs
• Bring it to a rolling boil. As soon as it boils. Turn off the heat. Remove it from the stove and cover the pan. The eggs on the picture sat in the covered pan for 4 minutes (kinda runny, which I like). If you want them much firmer, try 6-7 minutes. Youll have to experiment with them to get them right.
• Gently use the back of the spoon to crack the shells all over, but dont peel just yet. Transfer them to a bowl of ice cold water and leave them there for about 15 minutes and then peel. You will have a higher chance of peeling the shells smoothly. I have several that still didnt peel as well. I supposed not all of the eggs have the same age
• Preheat 2 Tbsp of oil over medium to high heat until shimmering. Add chicken meat and season with salt, and cook, stirring occasionally, until chicken has cooked through and turn opaque, about 5 minutes or so. Dish out and set aside for now
• 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 the chicken stock and bring to a simmer. You can strain the stock if you want to. I just leave it as I dont mind eating the ginger and onion. Stir in kimchi and its liquid, miso, and soy sauce and return to a simmer. Have a taste and season with salt, if needed. Keep it warm while you prepare the noodles
• Bring 4 quarts of salted water to a boil and add baking soda to it. Cook noodles until al dente; drain completely (do not overcook the noodles). The baking soda will help to give the pasta that chewy kind of texture like in traditional ramen noodles. I gave the noodles a quick rinse in cold water to get rid of that after taste from the baking soda
• Transfer noodles to large serving bowl and spoon the hot kimchi broth on top. Top each bowl with 2 egg halves, reserved chicken and spring onion and serve immediately