Ramen Hacks

magnusfide wrote:

NYCgrrl wrote:

I almost always throw the seasonings away the minute I open the packet. That's where the majority of the sodium is located.

The bloggers have it right; a well stocked seasoning pantry allows ya to use the noodles as a blank canvas:).

I can see you read the blog link:C - unlike some who start complaining about a topic without actually reading the link.

The portability of ramen is a bonus too as well as it's ready portion sizing. Flavor packets aside, ramen noodles have become more diversified in their ingredients: they're available in rice flour, whole wheat and several other combinations.

Iraqvet05 wrote:
If you like ramen, try some of the other dried noodles from an Asian food store. One of the best dry noodle soups I had was in Korea. An old lady near the base I was stationed at had a small kitchen in her garage and she cooked everything from scratch. She would add cheese to the top of the noodles and a poached egg for flavor too....good stuff!

We enjoy our trips to Asian groceries where these different types can be found. Love the dried tree ear mushrooms too.