Beef Stroganoff Ramen

Ingredients

For 1 servings

• •4 oz [115 g] ground beef, preferably 80/20
• •4 white mushrooms, thinly sliced
• •0.5 tasse [70 g] diced onion (about ¼ large onion)
• •1 c. à café Dijon mustard
• •One 3–3½-oz. [85–100-g] packet instant ramen
• •1.5 tasse [360 ml] water
• •0.25 tasse [60 g] sour cream
• •0.5 scallion, thinly sliced
• •Black pepper

Method

1. 1.PRE-SIMMER Heat a medium saucepan over high heat. Add 4 oz. [115 g] ground beef, preferably 80/20, 4 white mushrooms, thinly sliced, and ½ cup [70 g] diced onion (about ¼ large onion). Sear the ingredients for 5 minutes, turning periodically, or until the beef has browned and the mushrooms and onion have lost their moisture. Add 1 tsp. Dijon mustard, seasoning sachet from one 3–3½-oz. [85–100-g] packet instant ramen, and 1½ cups [360 ml] water.
2. 2.SIMMER Decrease the heat to medium-high and bring the soup to a simmer. Add the noodle cake and cook for 2 minutes or until your desired doneness.
3. 3.FINISH Take the saucepan off the heat. Stir in ¼ cup [60 g] sour cream until incorporated into the soup. Pour the ramen into a bowl and top with ½ scallion, thinly sliced, and black pepper. Serve immediately.