15-Minute Top-Shelf Ramen Recipe
From the ages of 6-10 I cooked like a broke college student. Ramen, American cheese, leftover-sandwiches. Though I haven't entirely outgrown my early principles — hot food is the best food; when in doubt add salt; and every ingredient can and should fit in a single bite — I have a more demanding palette and greater access to better ingredients (on the higher shelves). This ramen pays homage to my earliest days at work in the kitchen, on days that I can't really pay for anything else.
- 2 ½ cups water
- 1 package of ramen, preferably Top Ramen
- 2 tablespoons carrots, finely chopped
- 2 shiitake mushrooms, stems removed and thinly sliced
- ¼ cup bamboo shoots, sliced
- 1 scallion, sliced
- ¼ teaspoon ginger, minced
- ½ teaspoon chili-sesame oil
- ½ teaspoon Sriracha
- 2 tablespoons soy sauce
- 1 egg, beaten
Bring two cups of water to a boil, drop in the ramen noodles. Add the carrots and shiitake mushrooms. After a minute, bring the heat down to a simmer. Add all of the remaining ingredients except for the egg.
In a bowl, beat the egg with one tablespoon of water.
Once the noodles and vegetables have reached the desired tenderness, turn the heat off. Using a fork, begin to stir the soup as you slowly drizzle the egg into the pot. Pour the soup into a large bowl, put on cartoons, enjoy.