Mix potato starch and 2 tsp water. Ladle the broth and noodles into serving bowls, top with the roasted veggies, raw shiitakes and carrot ribbons, tofu, and sliced ramen … You really can’t go wrong here. That night, pan-fry some tofu. Bring to a boil, then remove from heat and let sit until mushrooms soften, about 10 minutes. Drop a hard- or soft-boiled egg into the broth, stir in … 2 packages instant Ramen noodles; Instructions. Add green onions. While the tofu is in the pan, add your noodles to the slow cooker. Put an egg on it. Heat frying pan at medium heat with oil. Set aside. Add mushrooms and kombu, then stir in 5 cups cold water. Season with salt, pepper, Sake, and Soy sauce. Remove and discard kombu. Now you're ready for part two of ramen calculus: the vegetables, proteins, sauces, and seasonings you will add to it. Because there's no getting around the fact that instant ramen … Cut vegetables accordingly. Add cabbage and carrot and cook for a minute. Add frozen seafood and 1/4 cup water, and cook for 2 minutes covered.
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