Just packaged Pho with some home made bacon and sauerkraut.
I suppose I may have been premature in ending my lockdown ramen series. I thought the world had changed when I got my second dose of moderna, but here we go. I’m calling it The Delta Variant Ramen. Another ham and egg ramen. After I was done I was thinking I needed some peppers and cheese to make a Denver Omlette Ramen. Maybe next time. I need to experiment with a beaten egg, too. Again, just half a package of noodles, garlic, soy sauce, ginger, carrot, sauerkraut, chili oil, sesame oil ham and an egg with some avocado and togorashi.
Decided to get a little healthier with my ramen. I use the basic Maruchan which is almost 400 calories per package. I used to split it with my daughter but lately I eat the whole thing myself. Today I broke the noodles in half and put half away in a Ziploc bag for next time. I’m don’t really miss all those noodles and don’t need the extra carbohydrates. More room for veggies, especially sauerkraut. Today I used my usual recipe with some leftover salmon.
Early in the pandemic I started these Lockdown Ramen postings. It was mostly using up leftovers and dealing with eating all my meals at home. Today we didn’t have any leftover meat, but we did have an avocado. I decided to go in a different direction and make a vegetarian or perhaps avocado ramen.
This may also be my last official Lockdown Ramen. Next week I will be getting my second Moderna shot and this pandemic, at least, should be over for me. I suppose I may post some ramen for “Special Situations”. This one was pho noodles, garlic, ginger, soy and an egg. Some fresh parsley, carrot and acocado, topped with togorashi and furikake.
My ramen has gotten a bit complicated, baroque even. Yesterday evening I realized I had forgotten the sauerkraut. So I made some ramen today so I could get my kraut fix. The usual broth: garlic, ginger, soy, sesame oil. Used flat Vietnamese rice noodles instead of packaged ramen. Some chopped carrot and onion and an egg. Added sauerkraut, togorashi, furikake, chicken, beef and pork, with a bit of avocado at the end.
The first ramen of the Biden-Harris era. Stuffed pork chop. Was thinking about adding some leftover beef and chicken and making it a “unity” ramen. Maybe next time.
Two minor variations. The egg is from my neighbors chickens (thanks, James!) and adds a new level of deliciousness, and looks good too. Had some leftover celery I chopped up and added which gave a nice, fresh taste. All the usual ingredients: garlic, ginger, soy sauce, sesame oil, carrot, onion and sauerkraut. Topped with green onions and togorashi.
Well, not the last time I’ll make it, but the last time I’ll post it. We have gotten into a sort of pandemic routine with steak on Tuesday. I pan fry it and slice it up and serve it for dinner. The leftovers go to sandwiches, salads and of course, ramen.
But the recipe is mostly the same. Soy, garlic and ginger broth, carrots, sesame oil an egg and homemade sauerkraut. This time I used the flat Vietnamese rice noodles which I now realize I have been undercooking. Much better with 6 – 7 minutes of cooking. Also these noodles are bland so extra soy is needed. A little togorashi and green onions on top and it’s lunch.