Gary wrote in rec.food.cooking:

> Nancy Young wrote:
> >
> > jmcquown wrote:
> > > One does not have to live on Ramen.
> >
> > I have nothing against it, particularly, but I wouldn't want to live
> > on it. Even when I make it (never, anymore), I'd add a handful of
> > frozen broccoli florets to make it less ... ramen.
>
> Jill doesn't seem to think "beyond the box." Ramen noodle soup can be
> eaten on it's own but doesn't have much nutrition plus lots of salt.
> It can be used as a soup base to make some nice soups though. Add in
> any available vegetables, use chicken stock rather than water. Once
> you enhance this stuff, the nutrition level can go way up and the
> sodium count will go down.
>
> Again, think of it as a soup starter, not a finished product.

Oh Jill does well, she just didn't expand on the ramen additions.

Charlotte (Daughter) really likes them for a fast lunch at college.
They have a boiling (almost) water dispensor she says so she doesn't
have to wait in line for the microwaves. This morning she took in a
container with it and 1/2 a sliced hard boiled egg, a few cooked
shelled shrimp, some torn up asian mustard greens, some romaine (got
the stink eye from my dog on tramadol for stealing HER romaine), and
part of a green onion stalk from the container garden.

It's not haute quizine but fixed that way it's not a nutritional 'null
signal' either.

Carol

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