Elevated Tailgate Instant Ramen
1 packet Ramen
½ cup dried mushrooms, oyster , morel or sliced shiitake
¼ cup green onion
1 Tbsp lard
1 Tbsp ginger
2 cup wild game stock
2 cups water
1 soft boiled egg
pinch of Montana Mex Jalapeño seasoning
Bring water and stock to a boil. Pour over the dried mushrooms and allow 10 or so minutes for the mushrooms to fully rehydrate. Finely slice the green onion and chop the ginger into small pieces.
Melt the lard or other fat and heat over med-hi flame. Add the green onion and ginger and fry while stirring for 10 or so seconds. Add the mushroom broth and heat to a boil. Add the noodles and seasoning packet and give a stir a two throughout the next minute as they cook.
Let the ramen sit on a medium simmer until the noodles are thoroughly cooked through. Serve and finish with soft cooked egg or “Onsen Tamago - Hot Spring egg” and a sprinkle of Jalapeno seasoning to taste and enjoy.
Soft Cooked Eggs
Bring 6 cups of water to a boil. Turn off the heat and add 1 cup of cold water. Add the eggs and let sit for 12-13 minutes. Immediately place in an ice water bath and cool completely. Eggs will store well in a refrigerator or cooler for a few days or for immediate use cool slightly in the ice bath and then crack directly over your ramen or other dish.