Miso Ramen
Ingredients
10 oz.
Nona Lim Tokyo Ramen
10 oz.
Nona Lim Miso Broth
2 tsp.
Kowalski's Extra Virgin Olive Oil
4
shiitake mushrooms, sliced
- soy sauce and freshly ground Kowalski’s Black Peppercorns, to taste
1 cup
shredded napa cabbage
4 oz.
boneless skinless chicken (white or dark meat), cooked and sliced
1
soft-boiled egg, halved lengthwise
- garnishes, to taste: fresh rinsed bean sprouts, thinly sliced green onion and toasted sesame seeds
Directions
- Cook ramen noodles and heat broth according to pkg. instructions; keep hot.
- While noodles and broth cook, heat oil in a large skillet over medium heat until hot. Add mushrooms to the pan; sauté, stirring often, until tender and golden-brown (about 7 min.). Season mushrooms with soy sauce and pepper; keep warm.
- Divide cooked noodles between 2 large serving bowls; top with cabbage and chicken.
- Pour hot broth evenly on top.
- Top individual bowls with warm mushrooms and ½ an egg each; garnish to taste.
