Rumi's Superstar Ramen
This is my take on Rumi's Superstar Ramen from K-Pop Demon Hunters
Ingredients
Broth
- 1 packet Nongshim Shin Ramyun
- 550 ml homemade veggie broth replacing water
- 2 cloves smashed garlic
- 1 whole baby portabella mushroom
- 2 g parmesan cheese grated
Crispy Bánh Tét
- 45 g 3 thin slices Bánh Tét
- 2 tbsp oil for pan-frying banh tet
Fried Egg
- 1 egg
- 1 tbsp oil
Garnishes
- green onions sliced
- lemon zest grated
Instructions
- Slice the Bánh Tét into thin slices. Heat 2 tbsp of oil in a skillet and pan-fry the slices until they are golden brown and crispy on both sides. Remove Bánh Tét and set aside.
- Add 1 tbsp of oil to the same skillet. Fry the egg until the edges are crispy and the yolk is cooked to your liking. Set aside.
- In a cold saucepan, combine the veggie broth, smashed garlic, mushroom, ramen seasoning packet, and dried veggie packet. Bring to a boil. Once boiling, add the ramen noodles and cook until al dente.
- While the noodles cook, remove the mushroom from the pot and slice it. Set aside.
- Grate parmesan cheese into your serving bowl. Remove a half cup of the hot broth and add it to the bowl. Stir vigorously until the cheese is completely melted and dissolved.
- Pour the noodles and remaining broth into your serving bowl. Top with the crispy, pan-fried banh tet slices, the fried egg, the sliced mushroom, and a sprinkle of sliced green onions. Finish with a generous grating of fresh lemon zest.