on the menu: deluxe ramen

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Ramen is so ripe for improvement, the brands you can find at Asian markets especially so. I add all manner of enhancements and it seems I cannot go wrong. The most flexible dishes are often the most reliable, too, I think.

Prime candidates include: egg, cabbage (a lot), scallions, ginger (a lot), garlic, lemongrass, sesame seeds, sesame oil (a lot), bouillon, miso paste, mirin, hot pepper (whole or flakes), soy sauce (a little, maybe), carrots, celery (a lot), any other vegetables that seem amenable…

March 17, 2013

on the menu: miso soup

Too sick to take part in the festivities today, so I made miso soup instead. I couldn’t face the series of buses required to get to the Korean market yesterday, so I took a chance on one of the Whole Foods brands of miso paste, an American company using traditional Japanese methods to ferment and age the soybeans/grains. Let’s see…Miso Master. I got the country barley one. So good, actually. And evidently a good source of antioxidants.

I may boil some cabbage later. I am 1/4 Irish, after all.