Ah... Ramen

Hi Natty honey!  How are you feeling today?  I hope you are coping well and feeling great.  Few words today, but lots of pictures!  I'm going to show you and the world how I make Ramen.

You have to add vegetables to balance the salt of the seasoning packet.  What I have on hand are (clockwise from top left) pickled peppers, kaffir lime leaves, pickled bamboo shoots, fish cake, an egg, and a leftover seaweed sheet from when I made sushi back in January.  Yikes, it's October already!

First, heat up the water on medium low heat.  I have one and a half pints of water today, which is a lot, but I'm adding hot sauce to the soup for some extra kick.  One pint or less should be right if you not adding more flavor besides the seasoning packet.

When the water is hot, add the seasoning.

I added a tablespoon of "sambal tumis" which is chillies, onions and "belacan"(fermented shrimp) blended then fried in oil until saturated.  You can use whatever sauce you prefer like Tabasco or Sriracha, just make sure your stomach agrees with it, and it doesn't screw up the flavor of the soup.

Then add your greens and fish cake.  You can get fish cake at your local Asian supermarket.  The Japanese make awesome fish cake that look like flowers, it can really make your soup look pretty.

Next is the noodle brick.

When the noodles soften, push everything to the side of the pot to make room for the egg.  This is to help allow the yolk to not get squashed.  Gently, gently!

Pour it all into your bowl, with the egg yolk going in last.  Don't break the yolk!  Oh, it's so yummy I can't stand it!  I have to sit and eat my lunch.