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Ingredients
1 servings
Instructions
Step 1
1. Cut your spring union, separate the white and the green part. Then roast your sesame seeds until golden brown. Also cut the white mushrooms/chestnut mushrooms, and bake them in butter until golden brown, add a bit of salt as well. Put them in a bowl and place them to the side. Make sure to bake them in liquid butter and use a good amount, this way you can use the oil to add an extra nice flavour to your ramen when garnishing, or use the chili oil for that instead.
Step 2
2. Cook 300 mL of water and 200 mL of milk (or 500 mL of water), add the packages inside the Shin Ramyun package. Then add the ramen.
Step 3
3. Cook the ramen and immediately then add the peanut butter and cook for another 4,5 minutes total.
Step 4
4. When there's only two minutes left, add the white part of the spring union. Add honey, garlic, MSG, and salt if you'd like.
Step 5
5. Grab a bowl or a deep plate, and pour the soup into it, then put the ramen into the bowl/deep plate.
Step 6
6. Add your mung bean sprouts, green part of the spring union, the white mushrooms/chetsnut mushrooms, sesame seeds and chili oil, as garnich if you'd like. You don't have to use all of it, if you prefer not to.
Step 7
7. Enjoy your peanut butter ramen with chopsticks and a spoon (or a fork 👀).
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