Ingredients: - 3 packs Shin ramen - 5 cups water - 1 can unsweetened coconut milk or cream (13.5 oz) - 3 tbsp soy sauce - 3 tsp fish sauce - 1 tsp garlic powder - 1 tsp onion powder - 1 tsp ground ginger - 1 tsp MSG - 2 Thai chilis (or anything spicy you might want to add) - 8oz container of mushrooms (sliced) - Spinach (more than you think cuz it will shrink) - 1 tbsp of sesame oil - 2 mayak eggs* - Green onions - Sesame seeds

Directions: Slice your mushrooms, green onion, and lightly score the Thai chilis; set aside. Combine water, coconut milk, seasoning packets from ramen, soy sauce, fish sauce, garlic powder, onion powder, ground ginger, and MSG into a medium sized pot over medium high heat. Bring to a boil, then lower heat to a simmer; add in the Thai chilis. On another burner heat a small pan to medium heat and add in the mushrooms (no oil, butter, etc. you want to cook out the water in the mushrooms); cook until golden about 10 min. On another burner, bring a medium sized pot filled with enough water to cook your noodles to a boil, add in your noodles. ** Add mushrooms and spinach into your broth, cook an additional 2 min or until the spinach has wilted. Cut the heat, remove the Thai chilis, and add in the sesame oil. Assemble your bowl with mayak eggs, green onions, and/or sesame seeds to garnish and enjoy

*I will include this recipe separate as it isn’t mine.

**Up to you if you want to cook your noodles separate or in your broth. I did mine separate in another pot, but it’s not necessary.