Matty Matheson’s Spicy Mushroom Ramen Noodles

7 Minute Eggs (marinate overnight for deeper flavor): 

1. Bring a pot of water to a boil. Once at a boil, add the eggs and cook for 7 minutes. Remove the eggs from the pot and shock in ice water until completely cool. 
2. Combine the soy sauce, water, mirin, shiitakes, ginger, and garlic in a small pot. Bring to a simmer. Add the ice to the mixture to rapidly cool. 
3. Peel the eggs. Marinate them in the mixture until serving, or cover and refrigerate to marinate overnight for deeper flavor and color. 

Mushrooms: 

1. Heat a large pan over high heat. Once the pan is hot, add the oil. Sauté/Sear the mushrooms until deeply caramelized. Season with salt after removing from heat. 

Noodles and Sauce: 

1. Heat the stock in a large pot. Add 1 ramen seasoning packet to the broth. Once at a boil, add the noodles to the pot. 
2. Add the peanuts and sesame seeds to a large saucepan over medium/high heat. Toast until lightly browned. Add 1/2 cup of the egg marinating liquid, the habanero, and the tahini to the pan. Stir until combined.  
3. Once the noodles are done cooking add them to pan with any chicken stock still remaining in the pot. Adjust seasoning with salt and black vinegar. 

Corn: 

1. Heat a small pan with a small amount of vegetable oil over high heat. Sauté the corn until lightly caramelized. 

Cabbage Salad: 

1. Combine the cabbage, cilantro, and green onions in a large bowl.  

Assembly: 

1. Divide the noodles into 4 individual serving bowls. Drizzle any excess peanut sauce over the noodles. Garnish with the cabbage salad and sautéed corn, and top with sauteed mushrooms. Cut marinated eggs in half and place 2 halves in each bowl.