I can’t believe this worked, honestly.  I had some crappy white wine in the fridge.  Pinot Grigio.  My throat felt a tad sore and, while at the supermarket, had noticed Ramen was a buck for six packages.  I can’t resist branded crack so cheap so I bought it. 

1 pkg Ramen, no seasoning

1 lemon wedge

1/4 c white wine

1 tbs butter or margarine

1 tsp dill

Salt to taste

Cook the Ramen and drain out 2/3 of the water.  Add the butter, wine, dill.  Stir, then eat.   - A delicate noodle in a white wine broth with hints of dill.  

1 pkg Ramen

2 tsp of chopped watercress

1 tbs of sour cream

I saw Dr. Oz talk about watercress recently.  I really don’t remember what he said were it’s benefits, but it was a show on anti-aging and weight so there’s that.  Yeah, I could do the research for you, but you’re reading about Top Ramen so I assume you have the time.  I remember eating nothing but water cress during the two or three days I tried the elimination diet to figure out allergies.  I gave up.  I’d rather be stuff with skin rashes then eat like that for a month.  I also know that the Britts eat watercress finger sandwiches for tea quite often. I’m not really a cream person, but in the event of making our ramen a food of the English, this seemed like quite a delicious idea and it works!

Cook Ramen to direction and at the end add the seasoning packet, the cress, and the cream.  God Save the Queen.

Being a Vegetarian, I only use a few brands and, because of the limitations of the locale, right now that’s Nissin Oriental.  Now then, I was so sick that I wanted a one pot meal for clean up, full of broth, and packed with nutrients.  Not even wanting to stand up, here’s what I did -

1 Package of Nissin $.17 - for the sodium and the liquids

1 Slice of onion $.04 - an anti-inflammatory, bacteriostatic , antioxidant

1/4 tsp of Garlic $.05 - antibiotic, antiviral

1/8 tsp of Ginger $.01 - antiviral, antiseptic, antioxidant

1 Lemon wedge $.09 - Vitamin C, anti-inflammatory, antibacterial

2 cups of Arugula $.42 - Vitamins A and C

So here’s the truth:  I took a few thin cuts of onion that I didn’t use from some other day and threw them on the bottom of a non-stick pan and turned the burner on.  When they started to brown, I threw in the garlic, picked up the pot, and added water to almost the top.  I didn’t measure because I knew I wanted a lot of broth.  When the water started boiling, I threw in the noodles.  When it started to boil again, I flipped the noodle brick over and grated some ginger I had and then I turned the soup off and added the seasoning.  When that was stirred in, I took two handfuls of prepackaged arugula and tossed that in, too.  I squeezed lemon on it and ate right from the pot.  There it is.  That’s how I do it.  This was the most elaborate of my sick week.  It cost me $.78 for a nutrient packed meal.  I didn’t even mention that arugula is good for the liver and is an aphrodisiac.