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Soups

Give yourself permission to “half-way cook” and embrace the power of ramen.

Instructions

Buy your ramen or instant noodle of choice. I prefer Udon purchased in Asian markets. I make this recipe at least twice a week because it requires very few ingredients aside from pantry items and leftovers. It’s the perfect meal for one or two people (if serving two, make sure you have two packets of noodles)!

Prepare noodles according to package directions. Save the seasoning package for another use (pro tip: stir into a cup of sour cream for an instant chip dip). I tend to season my noodles with equal parts sesame oil, rice wine vinegar, Tamari, and coconut milk or peanut butter. That said, soups are as personal as you are. Kimchee, meat or vegetable stock, hot sauces, and citrus are also excellent additions. Next, add whatever vegetable odds and ends, or leftovers you have in the refrigerator. This is an excellent use for leftover rotisserie chicken, fish, or nothing at all--it’s great on its own as well. Or, crack an egg into the piping hot bowl. You won’t believe how good it is.

Yield: servings for 1-2 people

Credit: Mecca Bos

Mecca Bos is a Minneapolis-based food writer and chef. She currently runs the kitchen at Eat for Equity, a Minneapolis-based organization that builds a culture of generosity through sustainable community feasts. Mecca’s work can be found online at muckrack.com/mecca-bos.

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