Anyone Can, And Everyone Should Cook
If you’re like me, you’re disappointed with the number of your friends that seem afraid of the kitchen. If ever there was a time to exercise your own culinary skills, it’s now when any trip to a restaurant comes with a COVID gamble. Even with that risk though, some people seem dedicated to the idea that they can’t cook.
One alternative is relying on subscription services that will send you premeasured ingredients to make a meal. These are like paint-by-number for the kitchen. They are also super bad for the environment when you consider the packaging costs of all those premeasured, single-use ingredients.
I am a firm believer that anyone can cook. Not everyone can cook a meal that people would pay for in a restaurant maybe, but anyone can cook. Anyone can cook a simple, nutritious meal with little expertise or even being able to measure accurately.
So, today, I’d like to offer a recipe that I’ve improvised several times over the past few months. I’m not sure I’ve ever made it the same way twice. It’s a variation on the first meal I ever made for my wife so there must be something to it. All the measurements are ballpark suggestions and I highly recommend taking liberties and adding ingredients. This is also a relatively cheap meal if you break it down. If nothing else, this is a simple, quick, warm soup for the increasingly chilly days.
· 1 tbs soy sauce.
· 1 tsp Sriracha (More if you want to clear out your sinuses. If you’re not looking for spice, mix in or substitute some ketchup.)
· 1 tsp sugar
· Chicken or vegetable broth. (You can use beef, but I would recommend cutting it with about a cup of water.)
· 1 carrot, shredded.
· ¼ cup chopped onion. (This measurement is very flexible.)
· 1 clove of garlic, chopped. (Optional)
· 1 package ramen noodles. (Not the cup.)
· 1 egg
1. Put the soy sauce, siracha, and sugar in a measuring cup. Fill the measuring cup with the broth until you have 2 cups of liquid. Stir so that the sugar dissolves. Pour the contents of the measuring cup into a saucepan and put over a medium heat. (I like to cook things slowly. If you’re in a rush, kick it up to medium/high.) Stir occasionally while it’s heating.
2. While your sauce is warming up, clean and shred your carrot, chop your onion (and garlic), and set all of it aside.
3. Open your package of noodles and throw out the flavor packet. You don’t need it, it’s bad for you, and it spoils creativity. If you have any pride, you’ll never use the flavor packet again. Gently grind the noodle packet under your palm so the brick breaks up into more manageable chunks. I say “gently” because I once did this step too aggressively and the package exploded all over my kitchen. Set the noodles aside.
4. Whisk your egg in a bowl and set aside.
5. When your broth is boiling, slowly pour your egg into the broth. It should almost instantly cook and looks very aesthetically pleasing when it does so. Stir once for good measure and let it cook for about a minute.
6. Stir in the noodles and what was set aside in step 2. Let it cook for 3-5 minutes.
7. Remove from heat and let it sit for a bit before serving. If you try to eat it right away, you will burn the inside of your mouth, make lots of funny faces, and your wife will never stop making fun of you for it.
