Ramen with button mushrooms, poached egg and crispy wild onion greens
This definitely isn’t David Chang-calibre, but totally acceptable for a lazy situation. Mushrooms and wild onion bulbs were panfried until suitably browned, then splashed with soy sauce. The onion greens were then fried in the hot pan with a bit of oil, until crispy. Instant ramen from Nong Shim was used, along with the broth powder. It was one of those nights where I didn’t feel like thawing out some stock to make a proper broth. It still tasted delicious, with aid from the liquid egg yolk, of course.