Now Serving: Healthy Ramen

Southampton High School students in Dianna D'Amico's Food Industry classes recently learned to make a healthy version of ramen noodles by tossing the sodium-rich, preservative-filled packets and making their own quick stock, which would be simple to duplicate at home. They topped the soup with vegetables, sauce and seasonings along with a choice of grilled steak, chicken and pork belly. The students also roasted pork and sliced it thinly to top hot quarts of noodle soup. For vegetarians and vegans, they prepared tofu and hearts of palm with garden vegetable broth. There were also hard-boiled and fried eggs for added protein. In the end, they served up over 150 quarts to friends and staff.