This ramen noodle and vegetable soup boasts impressive Asian culinary flair and all you need is a bowl and a kettle.
package ramen, chicken flavor
cup shredded carrots
green onion, sliced
(3.325-oz) can straw mushrooms, drained
(15-oz) can baby corn, drained
cups boiling water
Juice of ½ lime
Tbsp chopped salted peanuts
In a large single-serving bowl, sprinkle in the chicken seasoning from the ramen package. Add the Sriracha and lay on the dry ramen noodles. Sprinkle over the shredded carrots and sliced green onion. Add the mushrooms and one-quarter of the baby corn (reserve the rest for another use), then pour the boiling water into the bowl. Set aside for 3 minutes.
Add the lime juice. Gently stir with a fork, sprinkle over the chopped peanuts and serve.