Craving Ramen
As always, steamed vegetables for lunch isn't enough. It's not filling and it's not tasty. If it's either of those two, then I would rather get something else.Sitting on my desk at work is a Korean cup noodle. I have stayed away from it for the last two months. It was given to me by a co-worker, but I stayed away because of my high blood pressure. The package says 1021 mg of sodium per serving which it suggests a serving size of 1/2 the bowl. So it really contains 2042 mg of sodium, as much as the recommended daily allowance is. That's not good news if I cooked it up.I did. Today I ate it.But I changed it up so as to minimize the cup noodle's sodium content. First, I cut the noodles in half. I thought most of the sodium came from the seasoning, but packaged ramen noodles are notorious for being high in sodium. Then, because of it came in a separate packet, I was able to use a miniscule amount of seasoning perhaps less than an 1/8 of a teaspoon. Finally, I threw my steamed vegetables into the bowl to add some more "flavor" and substance to the soup.It turned out alright. It tasted mainly of the noodles, but there is a slight hint of the original flavor from the packet in the broth tastes. It was a nice meal. Unfortunately, I still feel like it had too much sodium.
