MealHack Special
Hey everyone, I’m taking over OttoTestKitchen today with a quick #MealHack Special Episode to show you how little effort it takes to be the late night chef that your sober self aspires to be. Today we turn our attention to a South Korean staple and late night crowd favorite, the humble instant ramen. Shin ramen, Jin ramen, Samyang ramen, take your pick you really can’t go wrong with the classics. But do you ever wonder, when your Korea-boo date asks if you want to “eat some ramen and hangout,” how anyone could choose sad soggy noodles over taking the last train home and getting a good night’s sleep? Well, that’s because it’s not THIS ramen. This ramen recipe is meant to impress but not stress. Let’s begin!
Jin Ramen with Dehydrated White Oyster
Preparation
White Oyster Ramen Ingredients
Our modified ingredients list is simple: one ramen packet, one egg, a bunch of green onions and the star of the show, home-grown dehydrated white oyster mushrooms. Home-grown mushrooms tend to go bad quickly so dehydrating is my favorite way to process mushrooms for long-term storage. (Check out our blog post on dehydrating mushrooms using an air fryer if you haven’t yet.)
Steps
Grab your favorite ramen packet (or in this case my roommate’s) and read the instructions. I’m serious. The ability to follow these deceivingly simple instructions is what sets apart the flavor-challenged from the successful. If it asks to boil 550ml of water, use 550ml of water. A 16oz water bottle is 500ml if you’re in a pinch. If it says to cook for 3 minutes, set a timer. Your noodles depend on it.
Prepare the ramen according to the instructions on the packet with a few minor but important modifications. Add the dehydrated oyster mushrooms at the same time you add the vegetable packet provided with the instant ramen. Poach the egg in the broth once all the noodles are settled in the water and starting to loosen up. You can break the egg yolk and stir if you like a thicker broth. And finally, add chopped green onions for garnish. Serve in a nice bowl for bonus points.
Conclusion
And that’s it. The oyster mushroom adds umami-rich depth to the broth but also adds much needed protein and texture to the carb-heavy meal. Tomorrow morning I’ll be proud when that bloated face is staring back at me in the mirror. I’ll no longer be thinking “was it a good idea?” Instead I’ll be preoccupied thinking about the next time I’ll be slurping mushroom-enhanced noodles. Yum.
That’s all folks, I’m signing off OttoTestKitchen. Until next time.
