I made a delicious bowl of ramen for lunch the other day, because sometimes you just need to feel fancy midday! (It’s no secret amongst my colleagues that I consume a LOT of ramen.)
Instead of just boiling my Public Goods ramen like I usually do, I first soft-boiled two eggs and soaked them in soy sauce and rice wine vinegar so they were extra flavorful. This took a while but was worth it.
Then I made a rich broth, perfectly cooked the noodles, and garnished it with some chopped green onions that I harvested from the garden to add to the depth of the dish. I warmed the eggs briefly in the broth and dug in. The texture and flavors were perfect!
As always, it was delightful to find a way to incorporate our home-grown veggies into meals throughout the week.
