Tonight is Masters Eve. With two orientations behind me and a year of work ahead, I thought I’d mark the occasion with an “ode to the student life” post. I bring you the quintessential Ramen noodle–with better hair and make-up, or at least nutritional profile.
I ate a lot of meals alone during the month of June. In order to help pad the marital pockets, my hubby and I embraced a mutual separation over the course of last month to go off and make some money. My journey took me to a rural area of New York State where I house and pet sat for three weeks. Having a nicely stocked kitchen and a 24-hour farm stand five minutes up the road helped combat any lurking loneliness.
When it got really bad I snuggled up beside the ice-cream maker. Oh Cuisinart, I’m afraid that you don’t love me as I love you! Yup, it made for some good company.
The problem with eating upwards of thirty meals alone in the span of three weeks is that you can’t possibly savor each and every morsel. Sometimes you’ve just gotta get the job done: food from fridge to bowl to mouth: Hello, Ramen. It’s been awhile.
But I could not respect my body and eat it from the packet—quickly reconstituted and slathered with oily seasoning–at the same time. And so I proceeded to try adding vim and vigor to the Old Faithful of undergrad meal supplements. Ramen, meet your new friends vitamins A through D, iron, magnesium and calcium. I know they’re strangers, just give them a chance, ok?
And then, in the great realm of coincidences that is the Internet, days after discovering the possibilities in that shiny crunched up packet of dinner-for-one, Mark Bittman posted this story on how to cut food costs when you’re feeling crunched. There it was, first in a long list of great tips, instructions for revved-up Ramen. Common knowledge by now I suppose.
As one commenter notes on Bittman’s blog, Ramen noodles aren’t very good for you no matter how you slurp ’em. I must agree; there are countless other great noodles out there — refrigerated Udon, rice vermicelli, Chinese noodles, Japanese soba noodles — which are just as fast. Ramen is in fact kind of a rip-off if you think about it, excessively packaged to boot. But we had a cupboard full of it (which I will maintain that I did NOT bring to this marriage!) and I had fun transforming it into something new that I might never eat again.
Yet again, classes start tomorrow…
So if you find yourself lonely, hungry, uninspired and without a Cuisinart to cuddle, bring a pot of water or broth to a boil. Throw in some chopped vegetables (I had carrot, purple cabbage and kale) and cook until tender. Then add a package of miso paste (available at Japanese grocers and much better for you than the conventional seasoning), some chopped green onions, a splash of soy sauce, and a final drizzle of toasted sesame oil.
I was surprised at how satisfying my concoction ended up being. As I dined in a candle lit house all alone, the soup comforted me with plainness interrupted by vibrancy. I even managed to page through Saveur and Gourmet’s sophisticated temptations while I ate, emerging at the other end nourished by simplicity in the face of the refined.