Miso Ramen


2 tsp. olive oil
4 shiitake mushrooms, sliced
- soy sauce and freshly ground Kowalski's Black Peppercorns, to taste
10 oz. pkg. Nona Lim Tokyo Ramen
10 oz. container Nona Lim Miso Broth
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 onions and toasted sesame seeds
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Heat oil in a large skillet over medium heat until hot; add mushrooms. Sauté mushrooms, stirring often, until tender and golden-brown (about 7 min.); season with soy sauce and pepper. Meanwhile, cook ramen noodles and heat broth according to pkg. instructions; keep hot. Divide cooked noodles between two large serving bowls; top with cabbage and chicken. Pour hot broth evenly on top. Top individual bowls with warm mushrooms and 1/2 an egg each; garnish to taste.