"Everyone You Know Is Sick and You Have to Cook for Them" Soup

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approx. 8 servings total Easy
(1)
Total:
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Ingredients (6)

  • 8 cups of water
  • 2 tablespoons of tomato bouillon
  • 2 tablespoons of Tahini
  • a good sprinkle of celery flakes
  • 6 packets of Top Ramen (or an equal amount of the "real" ramen)
  • 8 cups of water

This recipe was an “on-the-fly” concoction I came up with when my mom and my sister got sick at the same time! I had to have enough soup to feed them all day without having to spend an hour in the kitchen for each different meal. “That’s easy!” you say. “Just whip out your giant 16 quart stainless steel stock pot and your good to go.” I am a college student. My cooking gear includes a pot that barely holds 6 cups. So, you see my dilemma. I have ramen and something tiny to cook it in. Here we go!

Instructions

  1. 1First, make the stock you will cook the ramen in later. You will have extra, enough to make two of my small pots of soup. Bring about 3-4 cups of water to a boil with tomato bouillon and tahini.
  2. 2Separate about half of that into a Tupperware/container for later.
  3. 3Add about 3-4 cups of water to the stock, (I just added as much as would fit in the pot. Just taste it to see if it tastes like broth.) then bring to a boil.
  4. 4Add the ramen noodles (3 packets or half the amount of the “real” ramen) and let simmer until noodles are ready. Add celery flakes and serve.
  5. 5Repeat steps 3-4 with the stock you set aside in step 2.
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