 |
| Two to three week of supply of ramen. |
“You’d better make sure my parents know
that’s not consecutive! Otherwise
they’ll be sending a care package,” Wayne warned.
Mom,
Dad, it’s not consecutive. I just
finally lured Wayne over to the dark side of really savory soup for breakfast. Posole, a spicy southwestern hominy
soup, is an old breakfast favorite I took to in Santa Fe and introduced to
Wayne recently. Ramen was an easy step from there.
Not
only does ramen fit our attempted $50 / day for everything budget, it’s readily
available everywhere, stores easily, is ridiculously quick and easy to make,
and we like it.
Now,
neither Wayne nor I ever just make ramen without some kind adulteration. At the
very least, we throw in veggies… fresh, frozen or canned, depending on what’s
on hand. Usually we also add some
kind of protein… cooked chopped chicken, pork or beef (meatballs work great!)
or egg as a ramen-egg flower soup.
I’ll often add a host of other savory goodies, sometimes sautéed before,
sometimes added during, or as a final super-fresh flourish at the end.
I
play with it enough, I feel justified in calling it “haute ramen.” Ping me if you’re looking for adapation
ideas or tips.
Better
yet, what’s your favorite way to make ramen?
Next time we spend a while in a cruiser's community, I vow to sponsor a Haute Ramen cook-off. Iron Chef, look out!
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