Type what you have

Ingredients

• ✓ dashi broth powder
• instant ramen noodle
• water
• soy sauce
• mirin
• rice vinegar
• shiitake mushroom
• green onion
• ginger
• butter
• scallop

Instructions

1. 1 Bring a medium pot of water to a boil. Add ramen and cook, breaking up noodles as they soften, until tender yet firm to the bite, about 3 minutes. Drain, rinse with cold water, and drain again. Divide noodles between two soup bowls.
2. 2 While the ramen is cooking, bring 2 1/2 cups water to a boil in a separate pot. Stir in soy sauce, mirin, dashi powder, and rice vinegar. Reduce the heat to low and add mushrooms, green onions, and ginger; simmer until mushrooms are tender, 3 to 5 minutes. Turn off the heat and cover to keep warm.
3. 3 Melt butter in a skillet over medium-high heat. Add scallops and cook until opaque in the middle and golden brown on the edges, about 2 minutes per side.
4. 4 Pour 1/2 of the hot stock into each bowl over ramen, then top with scallops.

By Seth Kolloen

Ingredients

• ✓ dashi broth powder
• rice vermicelli noodle
• chicken
• bok choy
• carrot
• green onion
• nutritional yeast flakes
• ginger
• black pepper
• white pepper
• red pepper flakes
• tamari soy sauce
• sesame oil
• miso paste
• water
• egg

Instructions

1. 1 Combine rice noodles, chicken, bok choy, carrot, green onion, dashi, nutritional yeast, ginger, black pepper, white pepper, and red pepper flakes in a large, portable bowl with a lid.
2. 2 Combine tamari, sesame oil, and miso paste in a small, portable container. Cover and shake until combined.
3. 3 Add hot water to the noodle bowl when ready to eat. Push aside the noodles and crack egg into the middle, stirring constantly with chopsticks. Close lid and let sit until noodles soften, about 3 minutes. Remove the cover and pour in tamari mixture.

By Buckwheat Queen