Yes, even Michelin-starred chefs cook with instant ramen. In this recipe from Matthew Kammerer, chef at the much lauded Harbor House restaurant in Elk, CA, instant ramen noodles and soup mix make a super-simple base for a quarantine-ready meal that’s elevated by fresh and local farmer’s market vegetables.
Bring a pot of water to a boil, add the egg, reduce the heat to a simmer, and cook for 6 minutes.
Immediately shock the eggs in a ice bath.
Peel and reserve eggs.
Bring the chicken stock (or water) to a simmer and add the flavor packet.
Add the noodles and stir to break up.
Cook until just tender, reserving the liquid.
Add the radish greens and stir to wilt.
In a heavy-bottomed pan, heat the oil over medium-high heat.
Slice the radish in half and cook until golden brown.
After 1 minute, add the broccoli.
After 2 more minutes, as the broccoli starts to become tender, add the garlic, ginger, and green garlic; mix well.
Season with a pinch of salt.
Ladle in some of the noodle broth.
Into a bowl, add the broth and roasted vegetable mixtures.
Add the noodle and radish green mixture.
Add the egg.
Top with field mustard flowers.
Season with sesame seeds, sesame oil, and a little kosho.