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There was a bit of a fad a year ago with Cooking YouTube and improving instant noodles: NYT Cooking: https://www.youtube.com/watch?v=2pFTJN1tF8A https://www.yo
by rockostrich 3y ago
There was a bit of a fad a year ago with Cooking YouTube and improving instant noodles:
NYT Cooking: https://www.youtube.com/watch?v=2pFTJN1tF8A https://www.youtube.com/watch?v=2pFTJN1tF8A
Binging with Babish: https://www.youtube.com/watch?v=gCW1hVAebWU https://www.youtube.com/watch?v=gCW1hVAebWU
Bon Appetit: https://www.youtube.com/watch?v=bwjT8n3Yw4c https://www.youtube.com/watch?v=bwjT8n3Yw4c
Joshua Weissman: https://www.youtube.com/watch?v=t7XDdXdap4w https://www.youtube.com/watch?v=t7XDdXdap4w
I'm sure there are a lot more of them. I agree with some of the other commenters that your recipe is probably too salty for most. Also I don't really see the reason for using egg as a thickener besides maybe adding protein? Just soft boil both eggs if you want 2 eggs and do something like add a little starch slurry if you want to thicken up the soup. Also the cheese just feels wrong but to each their own I suppose.
- Magi604 3y agoOne thing I should have added in my OP was that I only use maybe 1/3 to 1/2 of the flavor packets provided. Still provides plenty of flavor but helps cut down on the salt consumption.