Assorted mushrooms are seared with butter to create a savory topping that compliments the spice of Maruchan GOLD Spicy Miso Flavor Ramen. Each bowl is also topped with soft boiled eggs, scallions and thinly cut nori.
Prep
10 min
Cook time
10 min
Serves
2
Spicy Miso Flavor
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2 packages of Maruchan GOLD Spicy Miso Flavor Ramen
2 eggs
1 tbsp unsalted butter
12 oz assorted mushrooms, trimmed
1 tbsp cloves garlic, minced
Coarsely ground black pepper to taste
Kosher salt to taste
Nori sheets, thinly cut
2 tbsp scallions, sliced
Boil 3 inches of water in a medium pot and once boiling, gently place 2 eggs in the water with a spoon. Simmer for 6 minutes. Cool in an ice bath and peel.
Heat a cast iron skillet, melt butter on medium-high heat and sear mushrooms by spreading them out in a single layer. Cook for 1 minute, or until golden brown, then flip and leave for another minute to sear the other side. Place the cooked mushrooms aside on a plate.
In the same cast iron skillet, melt 1 tsp butter on medium heat and sauté finely chopped garlic for 30 seconds. Add seared mushrooms back into the pan, sprinkle salt and pepper and toss. Turn off heat.
Boil 4 cups of water in a medium pot and cook 2 packages of Maruchan GOLD Spicy Miso Flavor Ramen for 3 minutes. Allow noodles to soften slightly, and then gently spread them apart.
Place the contents of the soup base in each serving bowl, divide noodle broth and stir.
Divide ramen noodles in soup bowls, top with mushrooms and 2 egg halves, then garnish with thinly cut nori and sliced scallions. Enjoy!
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