Fully Loaded Ramen Bowls Recipe

Ingredients:

• 3 tablespoons vegetable oil, divided use
• 1 (12 ounce) tin Spam Classic Canned Meat, cut into matchsticks
• 8 ounces cremini mushrooms, sliced
• 4 green onions, thinly sliced, green and white parts separated
• 4 (3 ounce) packages instant ramen noodles
• 4 cups spinach, sliced
• 1 (10 ounce) package frozen corn
• 1 cup boiled and shelled edamame
• 2 sheets toasted nori (dried seaweed), cut into thin strips or squares
• Optional:
• Ajitama (See Cook's Tip)

Directions:

1. Heat 2 teaspoons oil in a large pot over medium-high heat. Pan-fry Spam until golden on all sides. Remove to a plate lined with a paper towel. Set aside.
2. In the same pot, add 2 tablespoons oil over medium-high heat. Add mushrooms. Cook until deeply golden, about 2 to 3 minutes per side. Remove mushrooms to a plate and set aside.
3. Add 1 teaspoon oil to the pot over medium heat. Add white parts of green onions and sauté until soft. Add 8 cups water, increase heat to high, and bring to a boil.
4. Add ramen noodles, reduce heat to medium, and stir to separate. Cook 3 minutes or until preferred doneness. Use tongs to portion noodles into individual bowls.
5. Top each bowl with Spam, mushrooms, spinach, and corn.
6. To pot of hot water, add spice packets from ramen packages. You may choose not to use all of it so taste broth after each addition.
7. Ladle broth into each bowl. Add nori and sprinkle with green onion tops.
8. Cook’s Tip:
9. We love to serve ramen with ajitama, eggs seasoned with a marinade: Bring a small pot of water to boil. Gently lower in 4 eggs with a slotted spoon. Boil 6 minutes. Immediately shock in ice water to cool. Peel eggs and place in a mixture of 3 tablespoons soy sauce, 3 tablespoons sake, 3 tablespoons mirin, and 1 teaspoon sugar. Marinate for 20 minutes and up to overnight.