Bodega ramen, upgraded
Meat soups
Japanese cuisine
It looks like a holdout comfort food from college days, but this “recipe” was something I developed in my thirties by happy/desperate accident. It is now quite possibly my favorite food, as good for breakfast as it is for a midnight snack, and endlessly customizable. Throw in some frozen vegetables for additional nutrients, top with freshly chopped scallions, orswap out the sambal for another condiment you like—my husband swears by barbecue sauce, but this is a bridge too far for me.
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