Couple of nights back I made almost-instant ramen, but not the packet kind.
Took a couple of containers each of mutton bone broth and trotter soup I had saved in the freezer, put them in the PC with bone-in chicken and let it rip. Adjusted the already lovely flavor with some miso, a splash each of soy sauce, vinegar, and sesame oil, and it was done. Hakka noodles instead of ramen noodles (potayto potahto), a few handfuls of shredded spinach in the bottom of the bowl, and dinner was done.
The soup was phenomenal – rich and flavorful. We had two bowlfuls the first night, and there was almost enough for dinner last night, supplemented by the leftover tomato tart and vegetable galette.
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Tonight I thought it was time for sushi bowls again so I prepped the vegetables, but then the shrimp were too large and lovely not to do something better with, so I made COTM Thomas Keller’s roasted shrimp scampi and served it over bucatini with sauteed spinach on the side. New prep, different than I expected, but very tasty.
ETA: I really do love bucatini - it has been so long since I’ve eaten it. And so misleading in how much one thinks is needed as a portion. Also, how do different pasta shapes seem to actually taste different?
