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swaaarm:

I made this today and can confirm it is the real deal. If you are poor and/or eat instant ramen all the time like me, you should give it a try.

Here’s some guy’s blog post where he makes it.

Example pics from that blog post: 

I just tried it out myself, too. It is pretty legit. 

I’ve been adding egg to my soupy ramen for a while… got to try this take on it!

listen, if you’re poor, and buy green onion, don’t keep it in a bag in the fridge! put the bunch in a glass of water, so the waxy white part is submerged, and leave it somewhere it gets some sunlight. instead of rotting in the crisper drawer, the onions will stay fresh almost indefinitely, and can even replenish themselves. 

you can eat the stalks whole one by one, or just cut the greens off with scissors and let them grow back from the white base. just don’t let the water get too old or too warm, or submerge too much of the greens, or you risk losing a stalk to rot— just replace the water once or twice a week, do an occasional sniff test.

if the roots get real long, you can even upgrade your stalks to houseplant status. when potted, the upkeep’s a little higher, because you have to water them regularly, but the onions start to reproduce.

i’ve heard bok choy does fine in water too, but i haven’t tried it. see for yourself. 

I did not know this green onion tip and will be using it!

Other option is boil ramen like normal, then at the end stir the pot to get a whirlpool going, then crack an egg in. Wait 30 secs, drain in a colander (reserve a bit of water) and pour in a bowl. Add reserved water and flavoring packet. That’s how I’ve always done it, anyway.

Hey! This looks like a soup recipe my grandma passed down to me. She’s half Chinese half Spanish and her mom found a way to incorporate her Spanish foods and her husbands Chinese ones.

You can make a larger pot of something similar to this by using birds nest noodles (or any other thin noodles. Like angle hair. Thin spaghetti is okay just make sure to cook it a bit longer).

Just cook the noodles in the amount of water that it suggests and add some salt and pepper with some parsley and/or cilantro to the water before it boils. Once the water is boiling add in a pack of Achiote (and a little bit of beef bouillon if you want extra flavor.) throw in some sautéed tomatoes, garlic, and Onions into the pot. Then add a couple of eggs while spinning. Then add a little bit of milk.

The finished product is great and you can get about 3-5 meals out of it if you stretch it right. I usually make it for lunch/dinner one night and bring the rest to work over the next few days for my lunch.