I can’t say I make this recipe often, but I usually remember to dust it off once or twice a winter. Whenever I do, it’s like an “Oh, right!” moment, and it always delivers.
A bunch of years passed, and someone in the community began selling cases of snacks, some canned items, and the blue Tradition soups (which, in those days, I’m sure you remember, came as a cardstock square around the Styrofoam cup). It was a way to support a local frum business, and my mother embraced the opportunity. And we were the luckiest kids on the block to have a stock of Tradition soups in our garage — which our neighbors picked up on as well.
I don’t know where any adults were, but I vividly recall one Shavuos afternoon, when it dawned on my neighbor and me that we could actually make Tradition soups on Yom Tov. I mean, it was almost a mitzvah at that point to break into a box for a hot soup on a hot day. It became a mini-tradition until we grew out of it, but today the story earns us major relatable points with our kids.
Noodle soups are still in the “treat” category in my mind, great for bribing my kids with, and always a steady for cold-weather vacations. It’s amazing to watch how ramen noodles have become a normal dinner component, and we know how many times you’ve made and remade the recipes we’ve printed with ramen as a base. I don’t know about you, but I still feel a little mischievous every time I rip open a package and take it seriously!
We decided to go big with this topic and give you not one but four new ways to use your (your kids’??) favorite ingredient. Is it okay to incorporate treats into dinner routine along with some nutrient-dense protein? If it adds a spark of lucky to the nighttime routine, I vote very much yes.
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