This is shorter and sweeter than I intended to be tonight, but I need to share my new favourite thing before too much time passes and I forget – it’s instant ramen with a bit of butter, egg poached right in the broth, and melty cheese. Cheese (the processed, wrapped in plastic kind) is a Korean thing, and far more delicious than it sounds – unless you think it sounds delicious, in which case you’re bang-on.
LA food truck chef Roy Choi shared his recipe for doctored-up ramen with the New York Times last year – it’s his staple, his grilled cheese, his bowl of cereal. And although packaged ramen has never particularly been my thing, it kind of is now – I want to go out and stay out late and have too many gin and tonics just so I can come home and make a bowl of this – I imagine it tastes even better at two in the morning. The processed cheese melts into the hot broth, making it a sort of cross between ramen and mac & cheese. Of course as with any noodle bowl, feel free to add any other additions you like – bits of veggies or roast chicken or pork – and spice it up with a squirt of Sriracha.
Just don’t forget the cheese.