I’ve said it before and I’ll say it again: I’m useless without breakfast. And for the past few months, I’ve been on a breakfast ramen kick. On work mornings, I awaken to noodles, tinged orange with runny egg yolk and sesame-scented chile-miso broth. A kimchi kick punctuates each slurp.
I usually use packaged dry ramen because I can get it anywhere and it costs a quarter. But when I can, I’ll upgrade to fresh ramen from Vermont Fresh Pasta (check the fresh pasta section at your co-op or supermarket). And — especially for folks who don’t ferment their own kimchi — most of the other ingredients are readily available from local purveyors.
Rhapsody Natural Foods makes fantastic miso (find it at your local co-op or natural market); grab kimchi from Sobremesa, Sunja’s Kimchi, Vermont Probiotica and Flack Family Farm, among others, at farmers markets and food stores around the state. And eggs, of course, are far and away one of the easiest local foods to find.
Not into spicy, tangy vegetables for breakfast? Understandable, I guess. But this healthy 10-minute meal is great for lunch or dinner, too.
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