Prep Time

10

minutes

Cook Time

10

minutes

Makes

2

Servings

HOW IT’S MADE

Assorted mushrooms are seared with butter, creating a savory topping that compliments the spice of Maruchan GOLD Spicy Miso Ramen. Each bowl is also topped with 2 soft-boiled egg halves and garnished with scallions and thinly cut nori.

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  • 2 packages of Maruchan GOLD Spicy Miso Ramen
  • 12 oz assorted mushrooms, trimmed
  • 1 tbsp cloves garlic, minced
  • 1 tbsp unsalted butter
  • Kosher salt to taste
  • coarsely ground black pepper, to taste
  • 2 eggs
  • 2 tbsp scallions, sliced

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 and peel.

Cook Mushrooms

Heat a cast iron skillet on high. 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.

Cook Noodles

Boil 4 cups of water in a medium pot and cook 2 packages of Maruchan GOLD Spicy Miso ramen for 3 minutes. Allow noodles to soften slightly, and then gently spread them apart.

Prepare Soup Base

Place contents of soup base in each serving bowl, divide noodle broth and stir.

Divide & Serve

Divide ramen noodles in soup bowls, top with mushrooms and 2 egg halves, then garnish with sliced scallions and thinly cut nori.