- Frying mushrooms & peas
- sweet potato.
- Steamed or Soft boiled eggs
- Bonito flakes
- stirfried or simmered cabbage
- chiffonaded scallions
- raw enoki mushrooms
- grated garlic
- beni shoga (pickled ginger)
Speaking of perversions, I made the mac-n-cheese, a quarter recipe, yesterday (3/25/2018).
Hacks: soaked noodles in a bowl with boiled water, microwaved sauce, sour cream rather than milk, different cheese (cream, extra sharp cheddar, & romano), different hot sauce (secret aardvark habanero), added a pinch each of powdered mustard & dijon mustard.
Results: Meh. I get that this is supposed to be a novelty. It really needed some sharpness, and a quite a bit of Aardvark didn’t cut it. If Aardvark doesn’t cut it, that’s a problem. That’s when I added – as is traditional – the mustard. That made it edible.
In the end, this felt fussy, much more fussy than doing a soup style with homemade stock & every addition that I have in the fridge &/or freezer, much more fussy than a ramen frittata (with every addition, etc.) – both of which are very likely to happen in my kitchen. It didn’t feel satisfying, and it wasn’t really delicious. And definitely not good for you. Cooking, for me, needs to be at least one of these.
I am intrigued with the idea of subbing ramen for pasta (and the idea of subbing pasta for ramen), so I’ll be revisiting this.