Sriracha ramen bowl 😱 double tap & follow @slimcooking for more 👍
By artist/chef @rasamalaysia #slimcooking 📸All rights and credits reserved to the respective owner(s)
👇Check recipe below 👇
2 large eggs
4 cups chicken broth
2 packs instant ramen
4 oz. peeled and deveined shrimp
4 oz. white mushrooms, sliced into halves
2-3 tablespoons Sriracha or to taste
1 teaspoon sesame oil
2 tablespoons chopped scallion
Salt to taste
Place your eggs in a pot and add cold water. Make sure the water covers the eggs. Bring to a boil over high heat. Remove from the heat and set aside for 6 minutes. Rinse the eggs in cold water, peel off the shell and slice the eggs into halves. Set aside.
Heat up the pot and add the chicken broth. Bring it to boil. Add the ramen and cook. When the ramen is about half done, add the shrimp, mushroom, Sriracha and sesame oil. Add the chopped scallion, salt and lime juice. Stir well and serve immediately.