Brooke from Cheeky Kitchen shares an updated veggie-filled version of a college staple, without losing the college budget.
1 packet ramen, chicken flavored
½ cup asparagus spears, cut to 3” length
1 ½ cup sliced mushrooms
2 ½ tablespoon sesame, avocado, or olive oil
½ teaspoon lemon pepper
2 cups water
1 tablespoon vinegar
2 tablespoon scallions
2 tablespoons cilantro
In a medium pot, cook ramen according to package directions. One minute before ramen is done, toss asparagus spears in to the pot. Transfer to two bowls. Add mushrooms and oil to the pot. Turn stove burner to medium-high heat. Spread mushrooms flat on the bottom of the pot, sprinkle with lemon pepper, and cook until golden brown. Transfer mushrooms to soup bowl.
Add 2 cups of water to pot. Bring to a boil. Add vinegar to boiling water, then gently crack one egg on each side of the pot. Immediately turn off burner, but leave the pot on the hot burner.
Use a fork to gently pull the eggs whites toward the center of your egg, giving it a nice round shape. Allow eggs to sit in hot water for 4 minutes, then use a large slotted spoon to gently remove and place one egg on top of each ramen bowl. Garnish bowls with chopped scallions and cilantro. Serve immediately and enjoy!