Experiment 18: Instant Chicken Noodle Soup

Prelab:
Ma mere's sick since Wednesday. Last night, after work, mon pere couldn't find where that Chicken Soup was, but I found it easily. Anyways, I cooked (or more like boiled) it for them. It's been a while since I did something in the kitchen. I've been busy working to support myself.

Since the label had straightforward instructions, it was fairly easy, like Chemistry.

Date Performed: October 8, 2010

Ingredients:
1 sachet of Knorr Instant Chicken Noodle Soup (serves 4)
1 L of distilled water
1 small Lettuce (.0333 kg)
2 small eggs

Preparation:
Boil 1 liter of water. Add the Instant Noodle Soup sachet and stir.
Lower the flame to medium-fire. Add the cut lettuce leaves. Add in one beaten egg (for texture). Then, add one egg on the side (do not stir). Lower the flame to low-fire.

Wait for 7 minutes to be done (from the time the sachet was added). Serve.

Post-lab:
LOL. Mon pere says that the soup tastes good. Well, of course it tastes good if you followed the label's instruction properly. Though there's no way I could perfect "5 tasas" (5 small cups), the label said 1 liter of water - which was easier. The label also says to cook it for 5 minutes, but I cooked it for 7 minutes because I had to count the cooking time for the egg. There was a 2-minute lapse between adding the sachet and adding the extra ingredients (lettuce, beaten egg, egg), that's why.

Mon pere cooked sinigang that night. I think the instant chicken noodle soup and the sinigang don't match, but then again, ours isn't a traditional family limited with dish traditions. We can eat lugaw (rice porridge) even at the afternoon or at night (even though it's considered a morning dish locally).