Mushroom Medley Ramen
- 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
- None Kosher salt to taste
- None Coarsely ground black pepper to taste
- None Nori sheets, thinly cut
- 2 tbsp scallions, sliced
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.
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.
Prepare Soup Base
Place the contents of the soup base in each serving bowl, divide noodle broth and stir.
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.
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.
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!