Ingredients
Scale
Servings: 1
- 1 Black Garlic “Chicken” immi packet
- 1 shallot, thinly sliced
- 3 maitake mushrooms
- 8 shiitake mushrooms, half thinly sliced and half left whole
- Green onions, thinly sliced
- Truffle oil, to taste
Instructions
- Heat a frying pan over medium high heat and add enough neutral oil to make a thin layer. Add shallots and fry until golden brown, about 5-7 minutes, stirring often and adjusting heat if they start browning too quickly. Place on paper towels to soak up excess oil and season with salt. Set aside.
- In the same frying pan, sear maitake mushrooms until golden brown on each side, about 2-3 minutes on each side. Place on paper towels to soak up excess oil and season with salt. Set aside.
- In the same frying pan, sauté sliced shiitake mushrooms until golden brown, about 2 minutes. Season with salt and pepper and set aside.
- Bring a pot of water to a boil and cook ramen noodles for 4 minutes. Then, rinse noodles in cold water to stop the cooking, drain and set aside.
- In the same pot, bring 2 cups of water to a boil. Add the whole shiitake mushrooms and simmer for 2 minutes. Then, add the ramen spice packet and stir to combine, simmering for another 2 minutes.
- Add ramen noodles to a bowl and top with the maitake and sliced shiitake mushrooms. Pour broth all over, including whole shiitake mushrooms, and garnish with green onions, fried shallots and truffle oil. Enjoy!