Easy Hot and Sour Ramen

Method9 steps · about 8 min

1. 1

   Step 1: Whisk both eggs (2) in a small bowl until their whites and yolks are fully combined. Open both ramen packages and set aside their two noodle blocks and two soup sachets separately.

   Uses 2 eggs · 2 packages Nissin RAOH Umami Soy Sauce ramen, with their noodle blocks and soup sachets

   
2. 2

   Step 2: Cut the 100 g enoki cluster into thirds along its length, discard the bottom third and keep all the trimmed top two-thirds for the soup.

   Uses 100 g enoki mushrooms (1 small pack), bottom third discarded

   
3. 3

   Step 3: Remove and discard the stems from all 50 g shiitake mushrooms. Thinly slice all the remaining caps.

   Uses 50 g fresh shiitake mushrooms (about 4 medium), stems discarded and caps sliced

   
4. 4

   Step 4: Drain all 60 g canned bamboo strips and rinse them with cold water, then drain again.

   Uses 60 g canned bamboo strips (about ½ small can), drained and rinsed · Cold water for rinsing canned bamboo, drained

5. 5

   Step 5: Bring all 3 cups soup-base water to a boil. Add both reserved noodle blocks, all the trimmed enoki, sliced shiitake caps and rinsed bamboo. Boil for 3 minutes while making the seasoning mixture in the next step.

   Initial noodle boil 3 min · 3 minUses 3 cups water for noodle-and-vegetable soup base · Both ramen noodle blocks · All trimmed top enoki sections · All sliced shiitake caps · Drained rinsed bamboo strips

   
6. 6

   Step 6: While the noodles cook, combine all ½ cup separate slurry water, BOTH reserved soup sachets, 2 tablespoons black vinegar, 2 teaspoons potato starch, 2 teaspoons toasted sesame oil and ¼ teaspoon ground white pepper in a small bowl. Stir well so the starch is evenly dispersed.

   Uses ½ cup water for seasoning slurry · Both ramen soup sachets · 2 tablespoons black vinegar · 2 teaspoons potato starch · 2 teaspoons toasted sesame oil · 1/4 teaspoon ground white pepper

   
7. 7

   Step 7: After the initial 3-minute boil, stir the entire seasoning slurry into the noodle-and-vegetable pot and bring it back to a boil.

   Uses Noodles, mushrooms and bamboo in soup water · Seasoning-and-starch slurry

8. 8

   Step 8: Pour all the beaten egg into the boiling soup in a thin, steady stream from above, moving the stream around the pot to distribute it. Continue cooking until the egg is fully set throughout, the mushrooms are cooked and the noodles are tender.

   Uses Seasoned hot-and-sour noodle soup · Both beaten eggs

   
9. 9

   Step 9: Divide the finished soup and noodles between two bowls. Garnish with all the chopped scallion (1) and serve immediately.

   Uses Finished hot-and-sour ramen with cooked egg · 1 scallion (chopped)