Two Moon Instant Ramen

Ingredients

Directions

1. 1. Open package of noodles. If making for one, break noodles in half and discard the other half. (It's just too many noodles for one person, in my opinion. But it's no big deal if you want all of them)
2. 2. There should be 2 flavor packets. One of them is liquid, and the other one is dry. The dry one is to be used later, so set that aside.
3. 3. Set full kettle to boil water.
4. 4. Fill a small bowl with cold water. Tap gelatin onto surface and set aside. The gelatin will bloom (about 3-5 minutes).
5. 5. Take a small to medium sauté pan and heat over low-medium heat. Add butter, garlic, and white parts of the scallions
6. 6. Simmer in butter until the garlic and white scallion parts are soft and fragrant.
7. 7. Add seasoning and stir to coat. Let the seasoning come to a simmer, just until it starts to stick to the pan.
8. 8. Now, add the gelatin mixture and dry noodles. Add boiling water, maybe half a cup — not so much that it covers the noodles, but about halfway.
9. 9. Push everything around, flipping the noodles once or twice so that it meets the water/liquid and can start to cook.
10. 10. Add buttermilk and bring to a lively simmer. Stir to incorporate buttermilk.
11. 11. Stir frequently so that the noodles don't stick and the ingredients mix well. You can use some wooden chopsticks to enable noodle separation — easy hack.
12. 12. Add green parts of the scallions and stir until they wilt a little, but not so much that they're turning brown.
13. 13. Put egg yolks in the intended serving bowl. (NOT the pan)
14. 14. The "desired consistency" is sort of like a thin gravy, or rich broth. You can add a bit of boiling water from the kettle if it's too thick.
15. 15. When the broth is at the desired consistency (maybe 5 minutes?), pour everything over the egg yolks into the serving bowl.
16. 16. Sprinkle the second dry flavor packet over the whole thing. Serve immediately.