the little stone

Ingredients for instant ramen

• 1 package of instant ramen
  • I used Sapporo Ichiban, my favorite! You can buy these individually or in packs of 5
  • Another popular brand is Nongshim’s Shin Ramyun
• 2 eggs
• 1 or 2 scallions
• 1/3 bag of enoki mushrooms (I usually get a 7.5 oz bag)
• Crushed red pepper

Directions (1 serving)

• Pour 3 cups of water into a pot and leave it on high heat until it comes to a boil
• Meanwhile, rinse the enoki mushroom and cut off the roots
• Cut your scallions across but into pieces that are about 1.5-2 inches long. You don’t want small chopped scallions floating around in this noodle dish.
• Once the water has come to a boil, add the soup base.

• Then, add the noodles. DO NOT CRUSH THE NOODLES!!
• Lower the heat to medium.

• When the noodles are halfway cooked, add the mushroom and eggs.
  • You’ll know the noodles are halfway cooked when they’re no longer in a box shape, drape easily over your chopsticks or other cooking utensil, and they still have kind of a grainy texture to them.
  • If they look puffy and silky, that means they’re overcooked and you’ll have very little soup, as the noodles have absorbed a lot of it.

• Break up the eggs on the surface and try not to mix it in the soup too much. You want to break them up in this way so the soup doesn’t become frothy.

• Add the scallions

• Blast it on high heat for about 30 seconds

• Add crushed red pepper to taste
• Enjoy immediately!

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