Last weekend my kids and I were busy baking and cooking and one of the things that we made were some pretzel buns. I have never made pretzel buns before so Pinterest to the rescue (of course). After searching for a recipe, I came with one that I liked and we baked away! Thank goodness to my trusty old bread machine friend because it does all the dough making for me. And here is my own version! I see a lot of these buns at Safeway every time we go grocery shopping, but I didn't really want to buy it because I always thought I could make some homemade. These didn't last long and it was gone like lighting flash. It was good paired with homemade chicken soup that I made. Perfect for a cold winter day.
We also love to buy instant Ramen noodles because they are cheap and quick to fix. Plus it is something that I am used to eating since I was a kid. Ramen noodles are versatile though because you can prepare it in different kinds of ways and not just the plain noodles. For my dish I decided to fake it a little bit and made sort of an egg drop soup type of ramen noodles. I am an egg drop soup kind of gal. I could have fancied it up by sprinkling chopped onion leeks or chives, but I didn't have anything on hand. Either way, it was so good and my kids enjoyed the soup. I also like adding tons of vegetables with my ramen or adding some onions in the water first and wait to boil as it adds up a lot of taste to the soup. How about you, how do you omph up your Ramen noodles?
You can click on this link for the Bread Recipe.
With the egg drop soup part, I just mixed in a little bit of cornstarch, coconut milk (I am into coconut milk and coconut oil lately) and two eggs. Just mix them up together, then use a strainer and slowly pour the egg mixture through the strainer over the soup and you will see it start forming into like an egg drop soup. Easy as that! I have no particular recipe.