Sometimes, on cold nights, after a long and tiring day, all you want is a quick meal. For me, it means a warm noodle soup is in order.
To get this fix, I use instant mami with two eggs and, if available, onions and carrots and spring onions. I didn’t have carrots tonight. So I just added parsley and rosemary to give it some unusual twist. Plus some black pepper.
Finally I learned that instant mami is best cooked with low heat: eggs just right and, most important, noodles aren’t soggy.