Quick Kimchi Ramen with Shiitake Mushrooms and Soft-Cooked Egg

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 at seriouseats.com

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