At Lil Boog’s favorite Thai restaurant there is a soup that you get at lunch when you order an entree. This soup is Lil Boog and Big Girl’s favorite soup. Not able to eat out a lot, I decided that I needed to try to recreate it for them. It varies a little bit each time I make it but the idea is just the same.
It also happens that this is made with stuff that we can keep in the pantry and on hand in case I need a decent fast lunch.
2 packs Top Ramen (original flavor)
1 can of Bean sprouts
1 can of water chestnuts
Handful of Mushrooms
shredded carrot (1 large one will do)
tine can of baby corns (cut up for easy spooning)
Some things we like to add if we have them
Using about 3 cups of water in a good size stock pot – put in the seasoning and bring up the heat to just below a boil. Break up and dump in the Ramen. When the Ramen has softend (but not cooked all the way), dump in everything else. If I’m adding scallions, I usually reserve those for a garnish but you don’t have to. It’s just that easy and fast.