Sunday, February 1, 2015
D'you see that right there? That is instant ramen, all jazzed up. This was standard faire as my mother's lunch when I was growing up. Take nutrition-less instant ramen, and when you add the noodles to the boiling water, also add your heartier vegetables (carrots, broccoli, frozen peas, etc.). Break an egg over it, let it cook for ~30 seconds, then scramble it in the liquid. Right before serving, add your more delicate vegetables (leafy greens).
While living in Japan, I actually lived on the miso soup version of this, pretty much every single weeknight. Return home from work at 9pm, remove outdoor coat, put on indoor coat, start water boiling for soup, make toast with cheese before starving to death, eat a bag of potato chips to further stave off starvation, improvise miso soup, fall asleep. Repeat 5 times a week.
Basically, this enhanced instant ramen is still pretty instant, with some added nutrition and protein that can make it a rounded-ish meal. It's tasty, it's cheap, and it works.