helenbacque
Senior Member
- Location
- Central Florida
Sometimes - when I just want to get dinner over and be done with it - I'll have a N. Y. Times Ramen bowl. "If it's in the Times, it can't be all bad." I prefer the egg added as I would to egg drop soup - break in cup, stir and add dribbles to broth with fork. It's tasty exactly as printed but I'll sometimes throw in a handful of frozen veggies.
https://cooking.nytimes.com/recipes/1016583-perfect-instant-ramen
Or sometimes Ramen with a slug of peanut butter, sriracha, dark sesame oil and soy sauce.
And WITH the dreadful seasoning packet.
None of it is good for me but at my age, what difference does it make.
https://cooking.nytimes.com/recipes/1016583-perfect-instant-ramen
Or sometimes Ramen with a slug of peanut butter, sriracha, dark sesame oil and soy sauce.
And WITH the dreadful seasoning packet.
None of it is good for me but at my age, what difference does it make.