Living alone with a busy life, you often seek instant noodles as a quick and easy meal time solution. And living as long as I have, I am not shy to admit that I have tried many brands of quick to cook noodles and ramen; so when I new one comes my way, I do not hesitate to give it a try and give it a definitive rank on my list.

This is Mikei’s new mushroom flavoured stick ramen. Each box contains two bundles of stick ramen and four packets of sauces and oil for two servings. I found one serving not enough and two too much.

Trying the packet as is I found the clear broth light. A satisfying soup with the faint earthiness of mushrooms. Easy and simple as is, but better as the base to something more. Like today, when we made our own seafood ramen featuring Mikei’s mushroom stick ramen. It was so good, that I wanted to share this recipe.

We started by boiling some miscellaneous salmon parts in hot water, adding in coarsely chopped white onion, several cloves of garlic, chunks of ginger, and large segments of green onion. We allowed that to simmer before adding in Mikei’s mushroom stick ramen sauce packets.

In our case we wanted more depth of flavour so added in an arsenal of sauces and spreads, that we had at the ready. Like miso paste to thicken the broth, sesame oil for flavour, garlic butter for richness, and shrimp paste for enhance the seafood flavour.

Next came additional ingredients. Here we used shiitake mushrooms craved with “x’s” into their caps, for visual effect. And a medium firm tofu, cut into cubes. And what ramen is complete without a soft boiled egg? In order to get the yolk perfectly centred, in the soon to be boiled white. Cut a small hole at either end of egg, and boil for 6 minutes.

Next, boil the instant stick ramen separately to remove additional starch. Drain water and plate cooked ramen in bowl. To finish, ladle broth and ingredients over noodles and serve steaming warm.

We then rounded out our meal with a heavily salted, baked, and seared mackerel, that complimented our seafood flavours above.

Not only do they taste good, but mushrooms are good for you, so any way I can take it, I do. As taken from Wikipedia, “Mushrooms are rich in the B vitamins: riboflavin, niacin, and pantothenic acid. The combination helps protect heart health. Riboflavin is good for red blood cells. Niacin is good for the digestive system and for maintaining healthy skin.”