Ingredients:
- 1 container chicken broth/ veggie broth
- Assorted mushrooms of choice (3/4 lb)
- Dried shiitake mushrooms (optional- these are very strong
- 3-4 ramen packets
- 1 large onion
- 1 tbs fresh ginger/ ginger paste
- 1-2 garlic cloves (minced)
- Garlic powder (unsalted)
- Sesame seeds
- Miso paste
- Soy sauce
- 4 eggs
- Green onions/ scallion (garnish)
- Corn (fresh or frozen)
- Butter
- Red chili flakes
- Sesame oil (optional)
1. Prepare the toppings
Soft boiled eggs→ bring water to a boil, put in the eggs, boil for 6 minutes, take out and put in a ice water bath, peel and cut in half
Chili garlic sesame oil → heat sesame oil (or vegetable oil), add chili flakes, sesame seeds and garlic powder stir (don’t bring it to a boil or it will burn)
Butter corn → heat the corn and add butter
Cook ramen →boil water, put boiling water into a large bowl, add ramen and let sit for 2-3 minutes. Rinse with cold water (you don’t want to overcook the ramen noodles)
2. Prepare the broth
Sauté the garlic, ginger and onion in oil until the onion shrinks. Add the broth of choice, chopped mushrooms, soy sauce (to taste) and miso paste (to taste). Bring to a boil, I cook it on low heat for 20-30 minutes.
3. Assemble and serve
Put the broth in a bowl, add the ramen end with toppings of choice and serve. You don’t want to add the noodles until the end or they will get soggy. You can always modify your toppings and get creative by adding: spicy miso paste, fried shrimp or tofu, meat of choice, takana, spinach, kimchee, bamboo, seaweed, bean sprouts ect.
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Living My Best Life 