20 bibigo™ Mini Wontons (Choose your favorite bibigo Mini Wonton flavor)
1 serving ramen noodles (or any noodles)
6 cup dashi stock or any prepared broth
1 inch fresh ginger, thinly sliced
1 clove garlic, minced
1 cup sliced shiitake mushrooms
1 tbsp soy sauce
1 scallion, thinly sliced
1 egg, white and yolk separated
Vegetable oil, for cooking
Salt to taste
Wipe a thin layer of oil on the surface with a paper towel and heat a non-stick pan over medium-low heat. Beat the egg yolk and pour mixture into the pan. Swirl the egg yolk around to cover the pan in a thin layer and cook until surface is no longer runny. Flip the egg yolk with a spatula and cook for another minute. Remove from heat and let cool. Follow the same process for the egg white. Once cooled, slice into thin strips and set aside.
Cook noodles according to package directions. Strain the noodles and rinse with cold water. Set aside.
Bring a large pot to a boil with dashi stock, soy sauce, ginger, and garlic. Add mushroom into the pot and cook for 5 minutes. Add salt to taste. Add bibigo™ Chicken & Cilantro Mini Wontons into the pot and cook for another 2-3 minutes, until the mini wontons float to the top.
Divide noodles, soup, and mini wontons into two bowls. Garnish with fresh scallions and egg slices.
