Ingredients
Scale
- 10 cups cold water
- Handful dried sliced shiitake mushrooms
- 5 Korean instant ramen noodles
- 5 eggs
- 4 green onions, cut into 1-inch long pieces
Instructions
- Pour 10 cups of water in a large pot and add shiitake mushrooms. Bring it to boil over high heat.
- Meanwhile, open all the ramen packages and separate the noodles, dehydrated veggie packets and powder seasoning packages. Go ahead and add dehydrated veggie and powder seasoning packages into water.
- When ramen soup base is boiling, taste soup. If it’s salty, add a bit more water. If it’s blend, keep boil longer. If the soup base is perfect to your taste, add noodles as quickly as possible. Keep stir and lift up noodles constantly. This way, noodles will have better chewy texture. Bring back to boil.
- Soup is boiling again, then go ahead and carefully drop eggs into soup. You can break eggs like egg drop soup for more milder flavor or just poach eggs to your taste. Add green onions and cook 1 more minutes and it’s done! Total cooking time of noodles should’t be more than 4 minutes (+- 1 minute depending on the brand). Serve immediately with kimchi!
Notes
- We like to add rice into leftover soup, this is what Koreans usually like to do! 🙂
- Add spam, ham, sausage, tofu or/and imitation crab meat for extra protein.
- Add broccoli, chili, kimchi or/and bok choy for extra veggies