Tip Top Ramen



There are some things that can’t be shaken from a childhood of junk food.  Most of them involve artificial cheese flavoring, but I also have a huge soft spot for Top Ramen.  Not the styrofoam Cup O’ Noodles, but the brick o’ noodles wrapped in cellophane with a flavor packet.  Now, I don’t just throw all the contents in boiling water and call it a day, I pimp it out.  The noodles get a long slow cooking on low well past al dente.  I fortify the “stock” with a loosely scrambled egg.  Peas and tofu are welcome additions for color, variety, and texture.  Upon serving, it gets a splash of sesame oil and a shake of that Japanese citrus-y pepper.  Last night, I was lucky enough to have some hiannese chicken for extra credit.  More of an evolution of taste than a throw back to the past, it feels like home.

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