I wonder what the strong flavor of the turnip greens would be like in the ramen... Do you doctor the ramen up in any other way besides those three things? Which ramen flavor goes best with the turnip greens? What kind of hot sauce do you use? (Sriracha, I hope! I'm addicted to the stuff. )
I can't taste the greens in it that much, but I like the texture and it maks me feel like I'm getting some vitamin A and roughage. Of course, I'm a nontaster, so YMMV. And yes, I use Sriracha. It is yummy stuff.
“There are two novels that can change a bookish fourteen-year old’s life: The Lord of the Rings and Atlas Shrugged. One is a childish fantasy that often engenders a lifelong obsession with its unbelievable heroes, leading to an emotionally stunted, socially crippled adulthood, unable to deal with the real world. The other, of course, involves orcs.” ~ John Rogers
Ramen is cheap and convenient but I have to tweak it a lot before I can eat it sans guilt. Usually add veggies and eggs to it at the very least and use about half the seasoning and add some stuff of my own.
Not sure if serious...I love real ramen, as in slow-simmered real Japanese ramen that is probably the secret cure for both AIDS and cancer, as well as colds and flus.
I'm not big on the salty instant noodles, especially not cup o noodles, those are the biggest pile of suck imaginable, but I have taken a serious interest in other forms of instant Asian noodles since living in SoCal, since I can go to the Asian market and get the kinds with real pickled kimchee, or even instant noodles that are fresh in the pack, not freeze-dried, which come with a higher quality liquid sauce instead of bouillon.
If I must eat what most Americans call ramen, I get the chicken flavor that you actually have to cook on the stove, and use less water, and often add things like eggs or hot sauce.
"Sentiment without action is the ruin of the soul." - Edward Abbey