Serves - 2
Prep Time - 5 min
Cook Time - 15 min

Ingredients

Wai Wai or your choice of instant noodles - 1 pkt
Shimeji mixed, sliced - 1 cup
Napa Cabbage, sliced - ¼ cup
Spring onion, sliced - ¼ cup
Silken tofu, quartered - ¼ cup
Kombu - 1 small pc

Method

Boil water in a pan, cook the Wai Wai or your choice of instant noodles for 1-2 minutes, then drain and place them in a ramen bowl. Use the same water to infuse kombu for about 5-6 minutes to extract its flavor.2. While the kombu is infusing, rinse and slice the Shimeji mushrooms and slice the Napa cabbage into thin strips.

Remove the kombu from the broth and cook the mushrooms directly in the kombu-infused water. Cover and let them cook until tender. Bring the broth to a boil, stir in the Wai Wai seasoning masala, adjust the seasoning to taste, and simmer for 1-2 minutes.

Gently add the quartered silken tofu and let it simmer briefly to absorb the flavors.

Arrange the noodles, cooked mushrooms, Napa cabbage, tofu, and sliced spring onions neatly in the ramen bowl for an attractive presentation.6. Pour the hot, flavoured broth over the arranged ingredients and serve immediately, enjoying the rich umami flavors and varied textures.