Although the interesting bit is the DIY Instant Noodle recipe (via Serious Eats) that I'm experimenting with.
(Pasting it here in the order it appeared on Facebook)
Today's lunch: EXPERIMENTAL! Will it work? You'll have to stay tuned to find out! Using the principles found in the Serious Eats article about DIY Instant Noodles, I've constructed a chicken noodle soup, which is steeping AS WE SPEAK.
Also including frozen onigiri with sesame seeds on it, because I was unsure if the soup would fill me up enough...there's fewer noodles in there than it seems, as they're placed on top of the chicken and vegetables.
The article is here: http://www.seriouseats.com/2014/09/diy-instant-noodle-cups-food-lab.html
Verdict: GOOD! Not GREAT, but that's a matter of experimenting with the ingredients until I find some good combos. Today's soup started with a base of Better than Bouillon's lower-sodium chicken paste mixed with a dash of soy sauce. It then had 1/4 cup each of frozen peas and corn tossed in, then 4 oz of rotisserie chicken breast (we have a lot of that sitting around at the moment, due to experimenting for something else), then Toby par-cooked ramen noodles from World Market and tossed them with a bit of oil for me so they wouldn't stick together in a large clump, and I put them on top. At work, I boiled 2 cups water in the Systems office microwave, poured over top, then let it sit for 3-4 minutes. Tossed in a handful of scallions and just a touch of garlic grated from the microplane (they're in that snack-size baggie you may see in the pics) right before eating.
Here 'tis! The soy sauce made it. The chicken was rather bland (that's what you get with plain chicken breast, but it's what we had), and more vegetable would have been good. I think we need to go buy some mushrooms to add. Also, 2 cups water was a bit much for the bowl--1.5 would work better (and concentrate the flavor a bit more!).
And because I know you're all waiting with bated breath for today's lunch report, here we go. Picture 1 is a tortilla soup made according to the principles in the DIY instant noodle article I posted yesterday (http://www.seriouseats.com/2014/09/diy-instant-noodle-cups-food-lab.html). The second picture is a cartoon version of the first I made by running it through a Photoshop filter OOPS I MEAN BY PAINSTAKINGLY HAND-DRAWING IT.
Last night, I took some of the chicken breast we still have cluttering up the fridge and sauteed it with a bit of onion, garlic, chili powder, cumin, and oregano, then stirred it up with some leftover enchilada sauce we have cluttering up the fridge (that mmmight be connected to the presence of the chicken). I put some soup base (combined turkey and vegetable) into the bowl with a tablespoon of tomato paste, then piled corn, black beans, and the chicken on top of it. Toby parcooked ramen noodles, which topped it all off. Took it to work today, nuked 1.5 cups of water to a boil, poured it in and let it sit for 3-4 minutes, then popped the lid off and topped with green onion, cilantro, cheddar-jack, a squeeze of lime, and FRITOS. Because FRITOS.
Verdict: very nice! I need to remember to take the bowl out of the systems office fridge for an hour or so before lunch, because the water cools down to fast so I'm eating lukewarm soup by halfway through the bowl. It still tasted good, but it would have been EVEN BETTER had it been warm.
And yes those are chopsticks! I had a spoon, too; it just didn't make it into the photo. Thanks to Toby's ramen kick, I have discovered that I find it easier to eat very long noodles with chopsticks than with a spoon or fork.
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