Ingredients

• 4 eggs
• 4 green onions
• 3 tbsp white miso
• 3 tbsp gochujang paste
• 4 cloves of garlic
• 8 dehydrated shitake mushroom
• 1 cup of corn
• 1 bouillon cube (flavor of choice)
• 2 tbsp better than bouillon paste
• 2 tbsp butter
• 1 cup of heavy cream (15 or 35%)
• 4 cups of water
• 200g ramen noodle
• Protein of choice – Bottom surloin in this case

Step 1 – Garnish

Bring a pot with water to boil to make the soft boilled eggs and regydrate the mushrooms.

While the water is boiling, mince the garlic and thinly cut the green onions. Reserve for later.

Place the mushroom and eggs in the pot to boil for 6 minutes.

When done cooking, place the eggs in an ice bath, remove the shell and slice the mushrooms.

Step 2 – Broth

Heat a pot on medium to high heat. Add the butter and garlic and saute the garlic for 4 min. –Reserve 1 tbsp of garlic for garnish if you would like–

Add the bouillon cube, the miso, the gochujang and the better than bouillon paste to the pot. Stir and cook for around 3 min, until well combined.

Add the cream, the water and the sliced mushrooms. Stir until well combined. Reduce the heat to medium low and let simmer with a lid until you are ready to eat.

Step 3 – Protein

Prepare the protein of your choice to add as topping. It could be shrimps, chicken, steak, etc…

For my case, i am making grilled bottom sirloin with juste salt and pepper on a very hot pan. I cooking it for about 3 minutes on each side.

Step 3 – Noodles

Cook some ramen noodles of your choice according to the inscructions. Make sure to rinse the noodle very well.

Step 4 – Assemble

Assemble the ramen, starting with the noodles at the bottom. Add the broth with the mushrooms and all the toppings: corn, green onions, egg, protein, garlic.

Enjoy while it is hot!