Noodles, noodles, noodles. Ramen noodles. Food additives, sodium, saturated fat. No, not the healthiest nor tastiest choice on its own. Soba noodles. But I love the texture, the very noodleynishnish of ramen. Broth, broth, broth. Solids and liquids calling out for further architecture. China to Japan to the rest of the world. And then? Well, then the fun begins.
Sesame oil, ginger and garlic, broccoli, onion, boiled egg, soy sauce, fish sauce. Noodle soup for breakfast.
Bacon, broccoli, bean sprouts, and sriracha. Another breakfast bowl. A vegetative world swimming in a brothy ocean.
Let’s not forget roasted beets, sweet potato, tomatoes, broccoli stems, more ramen, beetish broth and again, sriracha.
Like Atlantis half-submerged, a fried egg swims on top of carrots, onions and yes, broccoli, again stirred in sesame oil, soy sauce, fish sauce, then all with noodles topped with sriracha.
Let’s talk peas. Mixed in with leftovers in a chicken stock. The wonderful base of ramen and broth welcomes almost anything in the fridge–fresh or from a day or two ago. So the world stirs and swims and bubbles and breaks apart and pours down my throat to continue the great alchemical process of life. Time to listen to Shonen Knife sing about ramen in “Ramen Rock!”
When you go to an all-you-can-eat
Talk about the food after taking a shit