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Pho' Losselyong

(post, Quinn Losselyong)

I'm sure almost everyone who went through college, ramen noodles became a staple because they were easy to make, temporarily filling and most importantly they didn't mess with your beer money.  I ate my fair share of ramen noodles during college and when I graduated I was so determined not to eat this college food ever again.  Well, now that the economy is struggling and the price of food is increasing, I like to have an inexpensive meal a few nights a week.  Now, my taste buds have changed drastically since the college days as well as my cooking skills so I wasn't going to just make plain old chicken top ramen straight from the package, the one that is loaded with MSG and a bunch of other ingredients I don't know and trust.  I also decided that cooking inexpensively doesn't mean that you have to use poor ingredients.  So this is a version of my kicked up Top Ramen we like to call Pho' Losselyong.  I will put the full recipe in my queue, but here is the basic idea.  I like to use a store bought roasted chicken that I cut up and use in the soup.  In a 4qt soup pot saute' some sliced yellow onions, chopped celery, chopped carrots and quartered crimini mushrooms until they are al dente.  Then I add water until pot is 3/4 full.  Now open the ramen noodle package and immediately throw away the seasoning packet and reach for the BETTER THAN BOUILLON chicken version in the fridge and add 2-3 tsp to the water.  Make sure it is all mixed in and that the water is at a full boil, now add the 2 packets of ramen noodles and set the timer for 2 1/2 minutes.  Meanwhile I like to dice up some chicken and put it in the bottom of a nice big bowl (like you get at the Pho' restaurants). If you like kale or chard, slice some up and add that to the boiling water with about 1 minute left on the noodles.  Timer goes off and you are almost done.  Evenly ladle the noodles, broth and veggies over the chicken.  As far as sauces to add after I like an even mixture of Hoisen, siracha and that nice hot chili in oil sauce. Toast a baguette for dipping and enjoy.  The coolest thing about this recipe is that there are a million different variations.  You can use anything that you have in the fridge or the garden.  I welcome more ideas for this recipe if you can think of any.

* if you have some frozen pesto from last summers harvest, a cube added near the end is extremely delicious!