I’ve been on a mission to transform a handful of my go-to “struggle meals” into something that feels and tastes more elevated — without breaking the bank, of course. Thus far, I’ve conquered the humble, often-overlooked canned soup, along with dinosaur chicken nuggets (a playful addition to any plate) and slabs of frozen pizza (the ultimate weeknight shortcut). My latest target is instant ramen, which remains a beloved pantry staple.
My earliest memories of slurping those warm, squiggly noodles are from sick days spent nestled under the sheets in my childhood bedroom. A warm bowl of my mother’s homemade soup, complete with a pack of instant noodles bathed in a gingery collagen-rich bone broth and topped with fresh corn, bok choy and a soft-boiled egg, was medicine. It had the power to soothe the roughest of sore throats and quiet the phlegmiest of coughs. It was also nourishing and deliciously comforting.
