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.

Made some poke salad last night with sushi grade salmon, marinated in sesame oil and soy with some fresh avocado. Used the leftovers for a simp!e salmon Poke Ramen. Stuck with my usual soy, garlic and ginger broth with some carrot, an egg and homemade sauerkraut. Almost skipped the sauerkraut but glad I didn’t. The salty, crunchy taste went well with the poke. Figured I needed to up my ramen game if I was going to get this Nissin CNO position.

More steak and egg ramen, but actually with soba noodles. Just the usual garlic, ginger, soy, sesame oil, steak, egg and soba noodles. Oh, some homemade sauerkraut. I’ve become a real fan of sauerkraut in my ramen.

Nissin is putting out a call for a Chief Noodle Officer. This posting is my application. Since the COVID-19 pandemic I have been making a variety of ramen lunches with mostly leftover ingredients: https://stevesaltfacebook.blog/?s=Ramen There is more to instant ramen that just dumping that packet into a pot of boiling water! Looking forward to my tenure as Nissin CNO!

Some instant packaged pho.  Didn’t doctor it up in any way, didn’t even follow the directions on the package.  Just threw it all in a pot of boiling water for three minutes.  Added leftover asparagus, beef, an egg and the last of my most recent batch of sauerkraut.  Made me miss going out for actual pho.  Ready for this pandemic to end.