MUSHROOM MEDLEY RAMEN
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
INGREDIENTS
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
DIRECTIONS
GATHER INGREDIENTS
SOFT-BOIL EGGS
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.
COOK MUSHROOMS
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.
COOK GARLIC
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.
PREPARE NOODLES
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.
PREPARE SOUP BASE
Place the contents of the soup base in each serving bowl, divide noodle broth and stir.
DIVIDE AND SERVE
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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