In article .com>,
"Sheldon" > wrote:

> 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¢ 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

It all worked out okay for me, Sheldon. The Hot & Sour soup we eat
around here is hot (is that necessarily the same as spicy?). And it is
often thicker than I like it -- I like broth-y soup. And I know there
are no noodles in the real McGillah. And now that I know how satisfying
that bowl of ramen noodle soup was, I'll probably be faking it even more
with an 8 cent packet of ramen noodle soup, with vinegar and maybe hot
sauce added to it. Like I said, it was Fake Hot & Sour Soup. :-) I've
had other, more expensive Hot & Sour Soup mixes that I haven't enjoyed
as much as this mouthburner.
--
-Barb, <http://www.jamlady.eboard.com> The Nylons added 4-3-05.

"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.