My late wife Yoriko, made a few things with ramen. One of them I really
enjoyed was her onion ramen soup. I liked it for breakfast but you could
have it any time. It uses a package of beef ramen.

1 medium onion, red or yellow, slice thin
1 pkg of beef ramen
2 tbs olive oil
1 tbs dry white wine
2 1/2 cups water
1/2 small bay leaf
dash garlic powder
dash dried thyme
pepper to taste

In a small saucepan, sauté the onions in the olive oil on medium low heat
until well browned, but not burned, 10-15 minutes.

Add the water, wine, bay leaf, garlic powder and thyme; simmer about 5
minutes. Break romen noodles in half and add them to the soup. Stir with a
fork and cook for 3 minutes. Add ramin flavor pack and stir. Season to taste
with pepper. Discard the bay leaf.

Makes 2 - 30 carb servings.