A thief with a hankering for soup is afoot in Georgia after police in Fayette County discovered someone had stolen nearly $100,000 worth of ramen noodles.
Deputies are looking into the theft of a large trailer holding the massive amounts of soup, according to Fox 5 Atlanta. The 53-foot trailer was parked at a Chevron store on Georgia Interstate Highway 85 north. The theft occurred sometime between July 25 and Aug. 1.
The local sheriff said the trailer had been secured at the time. The owner of the trailer estimated that $98,000 worth of ramen was onboard.
(Photo: jat306 via Getty Images)
What does one do with that much ramen? We don’t know! We also don’t know whether or not the brand of ramen noodles was Maruchan or Top Ramen or another brand. However, one pack of Maruchan goes for 29 cents on Target.com so you can just imagine the sheer volume of noodles that was stolen for it to be equivalent to $98,000.
In addition to the ramen heist, the police are also investigating a string of other thefts, including five car break-ins and one stolen motorcycle.
No arrests have been made so far.
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This ramen is as straightforward as it gets—but that definitely doesn't mean it's boring. Lukas Volger starts with a rich, flavorful broth made from kombu, an edible kelp common in Japanese cooking, which you can find in the Asian section of most large supermarkets. The other players (aside from the requisite ramen noodles) are mung bean sprouts, squares of nori (dried seaweed, also found in the Asian aisle), thinly sliced scallions and cubed tofu. And while Volger advises using a light hand with toppings, he also suggests a few key additions, which go nicely with the broth's flavor: boiled eggs, crispy garlic chips, frizzled shallots and chili oil.
Juicy, sweet snap peas; delicate, shaved raw asparagus; and, bright lemon zest and fresh ginger, which are the lively add-ins to this spring-y bowl. If you have sesame oil on hand, drizzle a bit over the top before serving; its nutty, slightly smoky taste brings all of the other flavors in this refreshing meal together.
There's a surprise ingredient in this spicy dish that we never saw coming: soy milk. The lactose-free milk gives the broth a luxurious, creamy feel that isn't too heavy. For texture, Volger adds tender-roasted mushrooms (any combination of shiitake, oyster, cremini and white button mushrooms works great), raw Brussels-sprout leaves and some sort of delicate green, such as shoots or microgreens.
Kabocha, a winter squash also known as Japanese pumpkin, is an unexpected ramen mix-in—and it gets bonus points since it doesn't need to be peeled (though you can swap in peeled butternut or acorn squash, pumpkin or sweet potato). Volger also tosses thinly sliced green, savoy or Napa cabbage (uncooked, so it doesn't get soggy) into this gingery ramen soup, and tops it with wedges of avocado for a colorful meal that's perfectly balanced.
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