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Ramen soup for dinner, Ramen hack #2,669

Mike Thayer 2016 (2)By Mike Thayer

It's a bit on the chilly side today and the weatherman has forecast local temps dropping down to 34 degrees overnight.  Brrrr!  Cover those plants!

So, soup is in order.  The following is another doctored up Ramen recipe, my go-to food when I'm not in the mood to cook.  The best thing, is this belly-filler can be done for less than $3.  Cheaper than a fast food meal and considering this is a chilly night, this quick soup is truly belly warming appropriate.


  • One package of chicken flavored Ramen soup
  • 5-6 sprigs of asparagus, rough chopped
  • One can chicken breast
  • One Tablespoon soy sauce
  • One Tablespoon dried, minced onion
  • One Tablespoon canola oil
  • One teaspoon garlic powder
  • One teaspoon hot sauce
  • One teaspoon dried parsley flake (optional)
  • Two cups water


Fire up the soup pan and once hot, add the canola oil.  Open up the can of chicken breast, drain, add to the pan, along with the asparagus.  Let things sizzle for a couple minutes, then add all remaining ingredients, water last.  Stir, bring to a boil, then turn the heat down to a simmer and let things marry for about 3 minutes.  Serve with additional hot sauce.

The most expensive ingredient in this soup was the canned chicken breast, which I got at Aldi for about $1.50.  The Ramen soup goes for about 25 cents and the 5-6 sprigs of asparagus were part of a big bunch I purchased for around $2.50, also at Aldi.




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