A super‑fast, aromatic ramen dish ready in about 15 minutes. It features sautéed brown mushrooms, a fragrant spring‑onion oil, and a tangy dark‑soy sauce blend. Delicious hot or cold.
Combine the spring onions, garlic, ginger, and shichimi togarashi in a small heat‑proof bowl. Heat the peanut oil in a small pan over medium heat until it reaches the smoke point (about 2 minutes). Carefully pour the hot oil over the mixture, stir, and let it steep for 10 minutes. Then add dark soy sauce, honey, fish sauce, and lime juice, and set aside.
Pulse the mushrooms in a mixer for about ten short bursts until roughly chopped. Heat 1 tbsp peanut oil in a large pan over medium‑high heat. Add the chopped mushrooms and stir frequently for 12‑15 minutes until soft, dark, and most of the liquid has evaporated. Add the Shaoxing rice wine and let it evaporate quickly, then remove the pan from the heat.
Fill a medium pot halfway with water and bring it to a rapid boil. Add the instant ramen noodles and cook for 2 minutes (or according to package directions) until just tender. Drain and set aside.
In a mixing bowl, gently combine the cooked noodles with the sautéed mushrooms. Add the prepared spring onion oil and toss until the noodles are fully coated.
Divide the ramen into two serving bowls. Crumble one nori sheet over each bowl and serve immediately.
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