You Will Never Believe The Humble Ingredient Behind This Easy, Flavorful Dish!

Jaclyn’s easy and tempting recipe took me right back to my college days, and then my first days as I struggled to build my career. I practically lived on those 29-cent packages of ramen noodle soups. Funny, they came in so many different flavors, yet they pretty much all tasted like salt, to me. But they were all I could afford, so I ate them and was thankful.

Ramen noodle soups have come a long way in the past 40 years! Just look at this wholesome and hearty-looking bowl of soup! I remember, back in the day, how we tried to come up with all the possible ways of adding things to those basic packets of ramen noodles, but I don’t recall that any of us ever got quite this creative with ours.

It seemed that no matter what we did to them, there was just no disguising that “ramen taste” that lived in the little flavor packet. There was a time when I was certain that it came out of my pores whenever I sweated! Mysterious, powerful ingredients lived in that little flavor packet. Maybe they still do. It has been a long time since I deliberately chose to eat ramen noodles, except to add crunch to a salad.

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.

Quick Tip:  If you want to purchase the specific type of Nissin RAOH ramen noodles specified in this recipe, they are available on Amazon.com. Otherwise, any Tonkotsu-type (pork-flavored) ramen noodle that is marked as being umami-flavored should work.

Recipe and image courtesy of Jaclyn at Cooking Classy