Hot Smoked Salmon Ramen

Bring water to a boil in a pot that will fit all of the ramen and enough water to cover it with at least 2 inches to spare. Once the water begins to boil, drop in the ramen and cook it according to the directions on the package, but cook it roughly 2 minutes less than the instructions say. The noodles will finish cooking later in the recipe.

Mix all of the sauce ingredients together in a small mixing bowl or measuring cup until well combined. Set aside.

Begin heating a sauté pan on the stove over low-medium heat and add 2 tablespoons of a neutral oil, such as canola.

Remove the noodles from the water, strain them, and then rinse them in cold water. Leave them in the strainer to further strain in the sink.

You can use the pot you just cooked the noodles into hard boil the 2 eggs. Rinse the pan of any noodle starch that may have stuck to it, and then refill, again with the water about 2 inches from the lip of the pan.

Give the sauce you set aside another good mix, and then add it to the sauté pan you have been slowly heating on the stove. Turn the heat down to low.

As soon as your water pot has reached a vigorous boil again, slide in your 2 whole eggs. Have an ice water bath ready. Boil them for 5 minutes, and then immediately drop them into the ice bath.

Once the sauce has been heated in the sauté pan for at least 3 minutes, increase the heat to medium and cook for 2 more minutes, stirring continuously to as the sauce reduces and thickens.

Add the noodles to the sauté pan and mix them with the sauce until thoroughly coated. Leave the noodles to simmer in the sauce for a few minutes (they will finish cooking during this time) while you peel your hard-boiled eggs.

Plate each serving of noodles in a shallow bowl. Top each with one of your soft-boiled eggs (cut in half lengthwise), slices from half of the avocado, half the sliced scallions, white sesame seeds, and roughly 4 ounces of Acme Smoked Fish hot smoked salmon.