elaine wrote:
> "Melba's Jammin'" > wrote in message
> ...
> > My local Cub supermarket has done a major re-set of their store.
There
> > is now a big "International" section with about 6 feet of Japanese
> > stuff. Not to mention the Hispanic comestibles.
> >
> > On a whim, I picked up a package of Nong Shim brand (I think that's
the
> > brand) Shin Ramyun Noodle Soup, Hot & Spicy (Spicy underlined)
flavor.
> > I cooked it according to package directions and added about 2
> > tablespoons of white vinegar in the bowl to make it sour. I've
eaten
> > worse stuff. It's really spicy (too hot for Rob) but I'll keep a
pack
> > around for medicinal purposes. It cost about $.69. Supposedly two
> > servings (3 cups water to cook the noodles and seasoning in), but I
ate
> > it all.
> > Nutritionally, it's pretty bad if you're on a low-fat diet, but it
DOES
> > provide 44% of the day's sodium. "-) Jeez.
> > --
>
> Mmmm, yes it makes a quick meal and I always have packets on hand. I
> ususally add some grated carrot, mushrooms, chives and/or green
onion and
> shrimp - thanks for the vinegar tip, I never thought of that.
>
> Elaine

But Barb's package doesn't say "Hot and Sour", according to her it says
"Hot and Spicy", which of course is sort of redundant... as averse to a
*Cold* soup that is also "Spicy". Traditional Chinese "Hot and Sour
Soup" is both hot temperature wise as well as hot-spicy, and also
sour... and of course would need a thickener. Barb says nothing about
adding a thickener, and her's is a noodle soup... there are no noodles
in traditional Chinese hot and sour soup. Anyway, from the info
supplied I wouldn't try turning that Hot and Spicy soup into Hot and
Sour soup, not unless the package directions offer that option with an
explanation about thickening. And there are soup mix packets for "Hot
& Sour Soup", I've tried a couple-three brands, they're awful, they're
only a spice mix, no tradional veggies, etc, and they cost about a buck
forty nine. I can do just as well, actually better, by doctoring a
14=A2 packet of Ramen, which I do quite often, typically my lunch twice
a week... just yesterday in fact with the last bit of left over pork
roast diced in, some sliced celery and garlic and a handful of frozen
peas and corn. Plain Ramen does nothing for me but used as a base,
jazzed up it's a great way to dispatch LOs.

Sheldon