- Prep Time 5 minutes
- Cook Time 10 minutes
- Total Time 15 minutes
- Yield 2 servings 1x
Author
Umami-rich shiitake mushrooms sizzled in spicy chili crisp make this ramen a craveable mix of savory flavors that bring the heat. Ready in 15 minutes with pantry‑friendly instant noodles, it’s a lightning‑fast way to feel pulled‑together without fuss. Perfect for quick weeknight dinners, fast lunches, or late‑night comfort cravings.
Ingredients
Scale
- 2 large eggs
- 2 1/2 teaspoons chili crisp, plus more for drizzling
- 4 ounces shiitake mushrooms, cleaned, stems removed, sliced
- Kosher salt and freshly ground black pepper, to taste
- 2 (2.25-ounce) cups instant ramen noodles, such as soy, chicken, beef or shrimp flavored, prepared according to package directions
- Roughly chopped fresh cilantro, for garnish
- 1 lime, cut into wedges, for serving
Instructions
- In a small pot over medium-high heat, bring 2 quarts of water to a boil. Gently drop eggs into water. Cover and remove from heat. Allow eggs to cook for 6 minutes, until soft-boiled. Drain and rinse eggs with cold water, or place in an ice bath. Set aside.
- Meanwhile, heat chili crisp in a large skillet over medium-high heat. Add mushrooms and cook, stirring occasionally, until light golden-brown, about 4 minutes. Season with salt and pepper, to taste.
- Peel eggs and slice in half lengthwise just before serving. Top ramen with mushrooms and soft-boiled egg. Garnish with cilantro and drizzle with additional chili crisp. Serve with lime wedges, and enjoy.
This recipe uses Shiitake mushrooms
Shiitake Flavor and texture
Shiitake mushrooms sport a rich, woodsy flavor that intensifies when cooked, lending a savory umami flavor to every dish in which they star. They have a dense, meaty texture and stems that range from tender to fibrous. Tough stems should be removed and saved for use in soups and stocks.
Usage
Pickled
Pizza
Roast
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