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Title: Better Instant Ramen
Categories: Pasta
Yield: 1 Serving

1 Instant ramen brick; (think
-Maruchan or Top Ramen)
1 ts Better Than Bouillon No
-Chicken soup base
1 ts Garlic; minced
1 ts Lemon or tomato juice; or a
-slice of lemon or tomato
1/2 c Fresh or frozen vegetables;
-to your liking
1 ts Spring onions; chopped
Other seasonings and spices;
-to your liking

Put just enough water in your pot to cook your ramen. This is
probably less than you think it has to be.

Add soup base and garlic to the water.

Add the lemon juice, tomato juice, or lemon/tomato slice to the
water. The acid is necessary if you want to counteract the saltiness
from the soup base.

Heat the water to boiling.

Add your vegetables (minus the spring onions) and your ramen brick.
(Do not include the flavor packet that came with the ramen.)

Cook for three minutes, or until the noodles have your preferred
consistency.

Pour into a bowl. If you used a slice of lemon or tomato, you may
want to discard it at this point.

Top with spring onions and other seasonings, and serve.

Suggested mix-ins:

* Tofu: For protein!
* Miso paste: Add in with the soup base and garlic at the very
start.
* Water chestnuts: These should go in at the very start, or they'll
be too firm in the end.
* Cabbage: Shredded or chopped, not like a whole leaf. This should
also go in fairly early, unless you like very crunchy cabbage in
your ramen.
* Celery: Celery in ramen sounds weird, but I always have way too much
lying around, so I like to add it in.
* MSG: Available in the US under the brand name Ajinomoto. Mix this
in at the start, or at any time if you taste the broth and decide
it needs a little something extra.

Recipe FROM: <gemini://gemini.locrian.zone/recipes/ramen.gmi>

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