1. Wash basil leaves and pat dry with a towel. Let them air dry for 10 minutes. Make sure they are completely dry before continuing.

2. Heat up ¼ cup of a neutral cooking oil (avocado oil works great!) over low-medium heat.

3. Shallow fry the basil for 10 seconds and set the leaves onto a paper towel.

4. Cook Tom Yum “Shrimp” Ramen as directed on our packaging. Set aside the soup for later.

5. Sprinkle the fried basil with salt, add it on top of your bowl.

6. Pour the immi soup and get to slurping!