Colin Wingerter

1. Cook your ramen according to package directions. Drain and set aside.
2. Clean some mushrooms and cut off the stems. Saute them in butter and oil in a cast iron skillet, seasoning with salt, pepper, and parsley until tender.
3. Once mushrooms are done, season your pork tenderloin with salt and pepper. Sear it in the leftover mushroom butter (add more if needed) on both sides until the pork is cooked through and reaches an internal temperature of 145°F (63°C).
4. In a separate saucepan, combine soy sauce, minced garlic, a mixture of cornstarch and water (slurry), honey, and brown sugar. Simmer the sauce until it thickens.
5. Slice the cooked pork tenderloin and add it to the thickened sauce, ensuring it's well coated.
6. Boil an egg for exactly 6 minutes, then immediately transfer to an ice bath to stop cooking. Peel and slice it in half.
7. Chop some fresh green onion for garnish.
8. Assemble your bowl: place the cooked ramen noodles, then top with the honey garlic pork and sauce, sauteed mushrooms, the sliced 6-minute egg, and a piece of seaweed paper. Garnish with chopped green onion and a sprinkle of sesame seeds.