i am feeling pretty smug this morning. as i write this, it is barely noon and i have already
-been grocery shopping
-been to target
-peeled, chopped and diced ingredients for our loaded baked potato soup dinner that is currently simmering away on low in the crock pot
-taken over 30 photographs and edited a handful of them
-made myself that fragrant, spicy bowl of noodle-y goodness you see above
(insert pat on back here)
i picked up a few inexpensive packets of annie chun's ramen at my local market and by the time i drove home, i had already formulated a plan for what i would add to it to make it tastier and reduce the sodium since ramen is a notorious sodium bomb.
here's what i did-
i started off by only using about half of the seasoning packet since that is where all that naughty sodium lurks. then i added some minced ginger (from a jar), about 1T of low sodium soy sauce, a drizzle of toasted sesame oil, a drizzle of sriracha, 1 scallion and a dusting of french sea salt at the end. i also poached a local, organic egg in the broth as it cooked.
when i was little, my mom would add some cooked, shredded chicken and an egg to our ramen. it would also be delightful with some shredded pork tossed in. add some seaweed. squeeze in some lime juice. add tofu cubes. there is so much that you can do to make this inexpensive little packet SO GOOD.
get on it!