Skip the average winter soup (lentil, chicken noodle, butternut squash, potato leek, you name it!) and run into the arms of an extremely spicy ramen noodle soup to warm you up this winter.  The hot broth and aromatic spices are enough to keep you feeling warm and fuzzy.  Today, I decided to pick up a package of gourmet spicy ramen noodles for lunch.  Keep in mind, this is not your run of the mill 3 for $1 kind (though if you eat that kind at home, I wouldn’t judge you…I went to college…I know the fabulous things you can do with those).  This time I used a higher quality ramen noodle that had a more elastic and springy texture to it.  And for some greenery in the scenery, I added some fresh bok choy and broccoli.

To make this extremely spicy ramen noodle soup, simply follow the cooking instructions on the package.  Choose a kind that has a spicy soup base in the package.  At the very end of cooking (once you’ve turned the stove off) add your extra vegetables…in this case, I used bok choy and broccoli.  Chop the bok choy into thin strips and the broccoli into little florets.  Stir the vegetables into the soup.  Some people even like to drop an egg in it.  This time I refrained, as one of my new things this year is to eat less egg.  Serve in a deep bowl and enjoy with chopsticks.  I’ve learned that if you slurp while eating, it causes a cooling effect to the hot broth in your mouth.  So this winter, dig your head deep into a bowl of an extremely spicy ramen noodle soup and slurp the cold away.  Brooklyn, EAT your heart out!