1. Boil the ramen according to the package instructions. Remove from the heat and add the seasoning packet.
2. Meanwhile, bring a small pot of water to a boil. Reduce the heat to maintain a gentle boil and add the egg. Boil for 6½ minutes, then transfer to a bowl of ice water. Let sit for 2 minutes before peeling.
3. In a medium pan over medium heat, heat a drizzle of olive oil. Add the scallions and mushrooms and sauté until the scallions are fragrant and the mushrooms are light brown, about five minutes.
4. Transfer half the ramen noodles to a bowl and top with half of the mushrooms and scallions and 1 soft-boiled egg. Store the remaining noodles and vegetables in an airtight container for another day.