Bowl assembly:

1 packet Immi shrimp ramen packet 

1 tin Smoked Salmon with Sweet & Spicy Zhong

¼ cup fresh cilantro, finely chopped

1-2 scallions, thinly sliced

 Zhong sauce (leftover in tin), for garnish 

Fly By Jing Chengdu Crunch, for garnish

Quick pickled radish:

1 watermelon radish, sliced thin

¼ cup rice vinegar

¼ cup water

1 tsp salt

1 tsp sugar

Teriyaki shiitake mushrooms:

1 tbsp olive oil

3 oz sliced shiitake mushrooms

1 tbsp teriyaki sauce

Soy Marinate Jammy egg:

1 egg

2 tbsp soy sauce

Preparation: 

1. Prepare your quick-pickled radish. Add ¼ cup rice vinegar and ¼ cup water to a small bowl. Stir in 1 tsp salt and 1 tsp sugar. Stir to combine. Add your sliced radish and set aside to pickle for ~20-30 minutes.
2. Prepare your teriyaki shiitake mushrooms. To a small pan add 1 tbsp olive oil. Once hot, add your sliced shiitake mushrooms. Saute and cook for 10 minutes on low until golden brown. Add your teriyaki sauce and cook for an additional 2-3 minutes until the liquid has mostly cooked down. Set aside.
3. Prepare your jammy egg. To a pot of boiling water add your egg and cook for 7 minutes. After 7 minutes, immediately move the egg to a bowl of ice water to stop cooking. Let cool and then peel egg and add to a shallow container and cover with soy sauce. Set aside to marinate.
4. Prepare your preferred Immi ramen packet according to instructions. 
5. Bowl assembly: to each ramen bowl, add flaked smoked salmon, the soy-marinated jammy egg, teriyaki shiitake mushrooms, and pickled radish. Garnish each bowl with freshly chopped cilantro, scallions, and a drizzle of fly by jing zhong sauce and chengdu crunch. Serve immediately and enjoy!