Mushroom & Barley Miso Ramen

Wash and dry the fresh produce.

Heat a medium pot of water to boiling on high.

Cut out and discard the cabbage core; thinly slice the leaves.

Cut off and discard the mushroom stems; thinly slice the caps.

Peel and mince the garlic.

Peel and mince the ginger.

Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops.

In a large, high-sided pan (or pot), heat 2 teaspoons of olive oil on medium-high until hot. Add the cabbage and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring occasionally, 1 to 2 minutes, or until the cabbage is slightly wilted. Add ½ cup of water and cook, stirring occasionally, 5 to 6 minutes, or until the cabbage has wilted and the water has cooked off. Transfer to a bowl and season with salt and pepper to taste. Set aside in a warm place. Wipe out the pan.

While the cabbage cooks, carefully add the eggs to the pot of boiling water and cook for exactly 6 minutes. Drain thoroughly and rinse under cold water for 30 seconds to 1 minute to stop the cooking process.

When cool enough to handle, carefully peel the cooked eggs. Set aside in a warm place. Refill the pot with water and heat to boiling on high.

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the mushrooms; cook, stirring occasionally, 5 to 6 minutes, or until browned. Add the mirin (be careful, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the liquid has cooked off. Transfer to a bowl and season with salt and pepper to taste. Set aside in a warm place. Wipe out the pan.

In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the garlic, ginger and white bottoms of the scallions. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the miso paste, smoked dulse and 3 cups of water; season with salt and pepper to taste. Once simmering, cook, stirring occasionally, 4 to 6 minutes, or until slightly reduced in volume. Add as much of the soy sauce as you'd like; cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined.

Turn off the heat and stir in the cooked mushrooms. Season with salt and pepper to taste.

Add the noodles to the pot of boiling water. Cook, stirring gently to separate, 2 to 3 minutes, or until tender. Drain thoroughly and rinse under warm water to prevent sticking.

Divide the drained noodles and broth between 2 bowls. Transfer the peeled eggs to a cutting board and cut in half. Top the noodles with the cooked cabbage and eggs. Garnish with the green tops of the scallions. Enjoy!