Making Instant Ramen Bowl

So this hangover cure was inspired by Momofuku owner David Chang’s creation on the Late Night with Jimmy Falon Show. Instant ramen isn’t exactly known for its health benefits, and even though Chef Chang’s view on the little packet of seasoning is:

It’s basically chicken stock, beef stock, and MSG. I have no problem with that,

too much MSG can actually amp your headache, which is why I recommend halving the amount of seasoning used. But then again it’s your body, so it’s your choice. I shouldn’t have written this post because everyone knows how to cook instant ramen, but just as a sidenote: this can be made in a saucepan or inside a microwave-safe bowl. Just throw everything in and zap it for 4-5 minutes and you’ll have yourself a bowl of steamy goodness.

RAMEN BOWL:

[ Packet of instant ramen, 1 per person + Eggs, 1 per person + 2-3 mushrooms (shiitake, button etc + 1 1/2 cup water) + 1 spring onion ] OPTIONAL: 1 green or red chillies

In a saucepan, heat the water and add the seasoning packets.

Throw in the mushrooms and chillies, if using.

Poach the egg in the same liquid and set aside.

Throw in the noodles and cook until it reaches your preferred texture

Slice the spring onion and scatter on top.

Enjoy!

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julietbam said: Hey you never put the egg back in.

Finally, someone noticed! I actually did, but then the yolk burst (because I moved it too much) and it kinda ruined the photo so I had to remove it. If you look closely at the main picture you can see part of the eggwhite between the mushroom and the lime.