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For about 3.7 seconds today, I was asking myself if I have, perchance, been spending a tad too much time on Twitter lately. But, seeing as how said dallying then led to a deftly jazzed-up ramen recipe, courtesy of the author of one of my favorite food memoirs of the recent past, I don't see how any of us could afford not to. Kathleen Flinn is no stranger to the tireless, if sometimes penniless, pursuit of the delicious; The Sharper Your Knife The Less You Cry chronicles her loss of a lucrative corporate lifestyle and subsequent savings investment in a degree program at Le Cordon Bleu. While the the corner shops of Gay Paree may not have been chock-a-block with student budget-friendly ramen bricks, Flinn picked up a flavor trick or ten between puff pastry and boning lessons and shares her method for infusing the noodles with the brightness of miso, green onions, fresh herbs, Sriracha and citrus, as well as other light-wallet recipes.
Clearly, at-home ramen can be a reward rather than a last resort. How are you gussying them up, or are you hooked on the packet? Please share with the rest of the (broke...oh, so painfully broke) class, why don'tcha?
Kathleen Flinn's Quick Miso Ramen with Shrimp, Chicken or Tofu
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2-18-2009 @12:18PM Sarah said... Visit here:
http://www.mattfischer.com/ramen/
Enough ideas for the next decade ;-)
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2-18-2009 @6:59PM C(h)ristine said... ha! that's my photo! (originally published asia! magazine's accompanying an article on ramen).
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2-18-2009 @8:47PM Kat Kinsman said... C(h)ristine - I found it in the Slashfood Flickr pool. It's gorgeous and hungry-making. Irresistible.
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2-28-2009 @11:15PM Ellen Smith said... If you were raised in the South, you should know---Chicken and DUMPLINGS are made with corn meal Chicken PASTRY is made with flour!
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