10-Minute Ramen with Chili Crisp Mushrooms

Serves: 2

Prep Time: 5 minutes

Cook Time: 10 minutes

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

In a small pot over medium-high heat, bring 2 quarts of water to a boil. Gently drop eggs intowater. Cover and remove from heat. Allow eggs to cook for6 minutes, until soft-boiled. Drainand 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 andcook, stirring occasionally, until light golden-brown, about4 minutes. Season with salt andpepper, to taste.
Peel eggs and slice in half lengthwise just before serving. Top ramen with mushrooms andsoft-boiled egg. Garnish with cilantro and drizzle with additional chili crisp. Serve with limewedges, and enjoy.

Exotic, Soups & Sauces, Healthy 10 Min Prep