Apologies for the long delay since my last post. I haven’t totally figured out how to keep on blogging while traveling for research, but I’m shooting to post at least once each week from here on out.  Y’all may have to put up with some Texas cuisine commentary though….

Yes, I am writing about Top Ramen.  I know it should be somewhat embarrassing that I still like to eat this stuff, since I am more than five years old, but for some reason it works as comfort food for me.  And it works when I’m lazy and need a quick lunch.

As you can see from the picture, this bowl is in fact souped up.  First, put about 2.25 cups of water on the stove and splash in sesame oil for flavor.  While waiting for it to boil, cut up medium-spicy peppers (I used a mix from the garden, anything spicier than bells should work) and celery, and beat an egg in a separate bowl.  At 3 minutes stir and add the veggies for about thirty seconds.  Then add another 0.75 cups of water so the noodles don’t overcook and allow the soup to return to a vigorous boil.  Add the egg and let boil for another 15-30 seconds, stirring.  Turn off the heat and mix in the package of broth seasoning (I used the chicken flavor but anything will work).  Add 1/4 teaspoon of dried chicken or beef stock bullion—it’s needed to season the extra cup of water you added to the “recipe” on the Top Ramen package.  Splash in a small amount of soy sauce and add a generous helping of Sriracha hot sauce.  I prefer eating it with a spoon so I get all the broth, egg, noodles, veggies, and hot sauce in one bite. Total prep time: about 10 minutes. More protein and veggies than most noodle soups. Something like 2000% of your daily value of sodium, but who’s counting?