I’ve said this often enough: I am not recovering as rapidly as possible from the stresses that have so marked the last several months. A trip to a hospital emergency room earned me a stern scolding from the doctor who direly predicted that my recovery from Chronic Fatigue Syndrome (CFS) would take the better part of the next two (or, alas, three) years. But no one else seems to care: work seems to get heavier with each day that passes. There are so many things I want to do, but I can’t do any of them: either my hands are tied up at work or, unfortunately, I have little to no energy to do anything outside of work. I no longer have a social life, to be honest; between work and the traffic, there is neither time nor energy to call people up let alone hang out. Besides, who would want to hang out with someone as washed up and burnt out as me?
Cooking is one of the few things I manage to find solace in these days, but even my time in the kitchen has been curtailed by circumstances. But, on those now relatively rare times when I do get to work in the kitchen, I can still manage to come up with unusual and tasty things. Today’s browned-butter chicken noodle soup, for one.
This takes a little more effort than most, but it really does take things up a notch from one’s usual instant ramen. To be perfectly honest, it’s what you’ll want to eat when you’re feeling a little sorry for yourself and things just won’t go your way no matter what you do and no one seems to care.
Browned-butter Chicken Noodle Soup
- 2 tablespoons softened butter
- 1-1/2 cups chicken broth
- 1 pack ramyeunsari (ramen noodles sans flavour packet)
- 1/4 cup chopped mixed vegetables
- 1/4 cup cooked chicken, shredded
- 1 egg
- 1 tablespoon finely minced onion or spring onion
- 1 clove garlic, finely minced
- salt and pepper to taste
Heat a saucepan over medium heat. Add the butter and allow to melt completely. When the butter has browned at the edges, add the minced onion and cook till softened. Add the garlic and cook till the edges have browned. Add the vegetables; saute for about two minutes and then add the chicken. Cook for an additional two minutes. Pour in the chicken broth; bring to a boil. Add the ramyeunsari and allow to cook whilst stirring occasionally for about two minutes; season to taste. Crack in the egg and cover the pot. Lower heat to a simmer and cook an additional two to three minutes depending on how done you want your poached egg. Remove from heat and serve immediately.