Ramen Casserole

• 2 tablespoons sesame oil
• 8 ounces fresh shiitake mushrooms, stems removed and caps thinly sliced
• 2 (6-in.) square nori (dried seaweed) sheets, torn into small pieces
• 1 (8-oz.) can sliced bamboo shoots, drained and rinsed
• 3 tablespoons all-purpose flour
• 4 cups unsalted chicken stock, divided
• 5 tablespoons soy sauce
• 1 1/2 teaspoons kosher salt
• 10 ounces shredded smoked pork shoulder
• 9 ounces instant ramen noodles, broken into 2-in. pieces (from 3 3-oz. pkg.)
• 4 soft-cooked eggs (boiled 6 1/2 minutes), peeled and halved lengthwise
• 1/2 cup thinly sliced scallions (from 2 scallions)
• 1 teaspoon shichimi (nanami) togarashi

1. Preheat oven to 425u0b0F. Heat oil in a large skillet. Add mushrooms; cook, stirring occasionally, until mushrooms begin to wilt, about 4 minutes. Stir in nori and bamboo; cook, undisturbed, 1 minute.
2. Whisk flour and 1/2 cup of the stock in a small bowl until smooth. Add remaining 3 1/2 cups stock to mushroom mixture in skillet; bring to a boil over medium-high. Add flour mixture, soy sauce, and salt. Let mixture come to a simmer; simmer, stirring often, 1 minute. Remove from heat; stir in pork.
3. Arrange ramen noodles in an 11- x 7-inch casserole dish. Pour pork mixture over the top. Bake in preheated oven until bubbly, about 15 minutes.
4. Arrange eggs over casserole; sprinkle with scallions and togarashi.

sesame oil, shiitake mushrooms, bamboo shoots, allpurpose, chicken stock, soy sauce, kosher salt, pork shoulder, ramen noodles, eggs, scallions, shichimi

Taken from www.myrecipes.com/recipe/ramen-casserole (may not work)