I'm sure most of us are short on cash and even shorter on time. So, here's a little number that combines the, ever-popular-among-couch-surfers, ramen noodles with some fresh ingredients, some frozen ones and some creativity. The result is an easy, tasty, comforting pot of goodness for a measly three bucks. It easily feeds both of my kids and me on a busy night. You can deepen the flavor by adding a few ribbons of Thai basil or a clove of grated fresh garlic, but that would require more work... I'll leave that to you to decide.
$3 Asian Veggie Noodle Soup
makes 2 huge bowls, or 4 side-size servings
2 packages ramen noodles, noodle bricks broken into smaller pieces and "seasoning packets" discarded (40¢)
2 vegetarian bullion cubes (30¢)
2 cups frozen organic stir-fry veggie mix ($2)
a few dashes of low sodium soy sauce or tamari (5¢, this would be a perfect time to use those individual take-out packets that are collecting dust in the pantry)
1 tsp grated fresh ginger (25¢)
small handful fresh cilantro, chopped (free from your, or your neighbor's, garden)
3 1/2 cups water
Place the water, frozen veg, bullion cubes, and ginger in a medium saucepan. Bring to a boil over high heat.
Add the ramen, reduce heat to medium and continue gently boiling for about 2 minutes.
Add cilantro and soy sauce and cook for an additional 2 minutes until noodles are tender.
Taste, add more soy sauce if needed and serve. If you're feeling fancy, garnish each bowl with a couple whole cilantro leaves. Ta-Da!
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